Name: One-Pot Mac & Cheeze
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 cup water (plus more as needed); 1 cup unsweetened soy milk (or any unsweetened plant-based milk of choice); 1 cup macaroni pasta (For best results, stick with the traditional macaroni shape since the cooking time and liquid ratio is best.); 1 null vegetable bouillon cube (crumbled ); 0.5 cup plain vegan cream cheese; 0.25 cup nutritional yeast flakes; 1 tsp Dijon mustard; 1 tsp apple cider vinegar (or fresh lemon juice); 0.5 tsp onion powder; 0.25 tsp ground turmeric (for colour (optional)); null to_garnish fresh parsley; null to_garnish seasoned toasted bread crumbs

Instructions

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1

Add the water (1 cup), unsweetened soy milk (1 cup), macaroni pasta (1 cup), apple cider vinegar (1 tsp), and bouillon cube (1 vegetable) to a saucepan. Cook uncovered at a gentle simmer until al dente, about 10 minutes. Stir throughout to prevent sticking.
2

Add the remaining ingredients: plain vegan cream cheese (0.5 cup), nutritional yeast flakes (0.25 cup), Dijon mustard (1 tsp), onion powder (0.5 tsp), and ground turmeric (0.25 tsp). Stir until thick and glossy. The sauce will also continue to thicken as it cools.
3

Garnish as desired with fresh parsley or seasoned toasted bread crumbs, and enjoy!