Creamy Vegan Avocado Mac and Cheese

• Vegan

• Produce

  • 1 Avocado, ripe
  • 1 cup Basil, loosely packed leaves
  • 1/3 cup Cilantro
  • 4 cloves Garlic
  • 1/2 tsp Garlic powder

• Refrigerated

  • 1 3/4 cup Almond milk

• Condiments

  • 1/4 cup Lemon juice

• Pasta & Grains

  • 10 oz Macaroni or elbow pasta

• Baking & Spices

  • 3 tbsp Flour
  • 1/4 cup Nutritional yeast
  • 1/4 tsp Paprika, smoked
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 1/2 tbsp Olive oil

Found on zenanzaatar.com

Description

Directions

• Add ingredients for avocado sauce to high speed blender and blend until smooth. If not using a high speed blender, you may need to pulse a few times and add in the full 1/2 cup of almond milk. Set avocado sauce aside.
• Prepare pasta according to package directions. Rinse and drain cooked pasta, and return to pot.
• While pasta cooks, prepare sauce base. Sauté minced garlic in measured olive oil until fragrant, about 2 minutes. Add in flour and whisk to combine, ensuring no lumps form. Slowly add in almond milk a little at a time and whisk constantly over medium high heat. Sauce will thicken quickly (over high heat). Add salt. Once thickened, remove from heat, after about 2 minutes.
• Pour avocado mixture into sauce base and whisk to combine the two. Pour sauce over cooked pasta and stir through to combine. Serve immediately topped with avocado slices for garnish and your favorite vegan parmesan.