Vegan Mac and Cheese

Ingredients (for 2 persons)

• 600 ml unsweetened soy milk
• 1 tablespoon flour
• 1 tablespoon vegan butter
• 2 tablespoons tapioca powder
• 1 broccoli
• salt & pepper
• 200 grams of uncooked pasta of your choice
• 6 tablespoons nutritional yeast flakes (optional )

Recipe

1. Boil a pot of lightly salted water for the broccoli.
2. Cut the florets from the broccoli. Then peal the broccoli stem. The core that is not fibrous and hard can be eaten.
3. As soon as the water boils add the broccoli florets and stem to the water. 
4. Cook the broccoli 5 – 10 minutes until very soft. Drain and mix with the soy milk until smooth.
5. Let the butter melt over medium heat.
6. Put another cooking pot on the fire with salted water to boil the pasta. 
7. Once the butter has melted, add the flour and mix to a roux.
8. Gradually add the broccoli-milk mixture to the roux and let simmer.
9. The mixture will now be slightly thickened and will form the basis for your “cheese” sauce. 
10. Season your sauce with salt and pepper. Don’t make it too salty yet, because the sauce will still thicken. Add the nutritional yeast for extra flavour.
11. Cook your pasta. 
12. Mix the tapioca powder in a separate small bowl with a little water and pour into your cheese sauce.
13. Leave the cooking pot on low heat and keep stirring. You will notice that the sauce slowly thickens and becomes somewhat ‘elastic’. 
14. Taste the sauce and add salt and pepper to taste. 
15. As soon as the pasta is cooked, drain it and pour the pasta with the sauce. Mix well. 
16. Serve with some fresh parsley.