Savory Sundried Macaroni

Mac and cheese is a great comfort food, and my favourite vegan version of it is Sundried Tomato Mac & Cheeze from Post Punk Kitchen. It makes a savoury, filling sauce that packs a lot of flavour with just a few ingredients.

Savory Sundried Macaroni

Recipe by Apollo LemmonCourse: Main DishCuisine: VeganDifficulty: Easy
Servings

3

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

Mac and cheese is a great comfort food, and my favourite vegan version of it makes a savoury, filling sauce that packs a lot of flavour with just a few ingredients.

Ingredients

  • 450ml or 15oz coconut milk

  • ¾ cup sundried tomatoes ( used the type that comes in oil and drained the oil)

  • 2 tbsp red miso

  • ½ cup nutritional yeast

  • 2 tsp onion powder

  • 450g or 1lb macaroni

  • 2 tbsp salt

  • 1 green onion (optional)

Directions

  • In a blender, blend the coconut milk, sundried tomatoes, miso, nutritional yeast and onion powder to create the sauce.
  • Bring 5L or 5 quarts of water to a boil in a large pot. Add salt.
  • Add macaroni and stir. Cook for about 8 minutes (or as recommended for your particular macaroni).
  • Drain the noodles in a colander.
  • Mix the drained noodles and sauce in the pot and heat on medium heat.
  • Serve in a bowl with a sliced green onion garnish.

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