ANNIES VEGAN MAC AND CHEESE RECIPES

Steps:

• Place oil in medium saucepan and heat.
• Add garlic, stirring continually to avoid burning.
• Add veggie broth, keeping aside about 1/2 cup to add to cornstarch.
• Add thyme, turmeric, salt and pepper.
• Bring to a boil.
• Add reserved veggie broth to cornstarch and stir until it is pourable, adding more veggie broth or water if needed.
• When veggie broth is boiling, add cornstarch slowly, whisking continually to avoid lumps.
• Whisk gently over medium heat for two minutes or so until starch taste is gone and sauce is thickened.
• Stir in nutritional yeast, lemon juice and mustard, whisking until smooth.
• Cool for five minutes or so.
• Place tofu in large bowl of food processor and whir until smooth.
• With food processor running, slowly add cheesy sauce and whir until smooth.
• Preheat oven to 325 degrees F.
• Cook pasta according to al dente directions on package.
• Drain and return to pot.
• Add cheesy sauce and partially defrosted peas.
• Adjust seasonings and pour into medium size casserole dish.
• Let sit for ten or so minutes before sprinkling with plant based shredded cheese.
• Bake uncovered for 30 minutes.
• Let rest for 10 minutes and serve.