Ingredients
Scale
- 8 oz (226 g) of your favorite pasta
- 1 cup of plant-based shredded cheese
- 1 cup of unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook pasta according to package instructions until al dente, then drain and set aside.
- In a saucepan, warm almond milk over medium heat, then add nutritional yeast, garlic powder, onion powder, salt, and pepper. Whisk until smooth and creamy.
- Add shredded vegan cheese to the sauce, stirring until melted and well combined.
- Pour the cheese sauce over cooked pasta, toss to coat evenly.
- Garnish with fresh parsley and serve hot.
Notes
- You can substitute vegan cheese with shredded plant-based cheddar.
- Add sautéed vegetables like spinach or mushrooms for extra flavor and nutrition.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg