– 1/2 pound pasta I used rigatoni, but penne or macaroni work fine – 3 Tablespoons margarine I used Earth Balance vegan buttery sticks, but use your favorite brand – 3 Tablespoons flour – 3 cups milk I used unsweetened and unflavored almond milk – 1 Tablespoon mustard – 2 cups cheese shredded, I used vegan cheddar cheese – 1 teaspoon sea salt – Fresh black pepper to taste – Optional – 1 tsp garlic powder or onion powder
Cook time: 10 min
Is this vegan sauce cheesy? Yes! It’s a very cheesy sauce. Since vegan cheese gets added to the bechamel sauce, it is so cheesy! Some of the newest brands of vegan shredded cheese are so good! The flavor and the way they melt are excellent!
Can you freeze this vegan cheese sauce pasta? Yes! Let the the pasta completely cool down. Once it has cooled, transfer to an airtight container or a zipped lock freezer bag and freeze for up to 3 months. Defrost it in the refrigerator overnight and reheat the next day in a pan on medium-low heat. Keep stirring it and add of non-dairy milk to loosen it up (start with 1 tablespoon and add more 1 tablespoon at a time, if needed).
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