2 1/2 tbls vegan butter (Earth Balance)
2 1/2 tbls all-purpose flour
Salt & pepper
1/4 tsp turmeric (for color)
1/2 tsp garlic powder
2 cups unsweetened soy milk (or any other kind of non-dairy milk)
1/2 cup nutritional yeast
1/2 cup Daiya vegan cheese shreds, cheddar style
Whole wheat elbow macaroni
Medium bunch of broccoli, cut into florets
Cook the pasta until almost done and then add the fresh broccoli florets until just tender.
For sauce:
Mix together the flour, salt, pepper, turmeric and garlic powder. Melt the vegan butter in a medium saucepan and then add the flour mixture. Stir constantly until well mixed and the roux is cooked. Add the soymilk gradually, stirring constantly to prevent lumps. It should began to thicken at this point. Add the nutritional yeast and vegan cheese shreds and cook on medium low heat until the shreds are melted and the sauce is thick and creamy.
Pour over cooked, hot macaroni and broccoli.
