Ingredients:
1/2 cup flour alternative
1 cup nutritional yeast
3/4-1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder (not onion salt)
1/4 tsp. garlic powder (not garlic salt)
2 1/2 cups rice milk (or other non-dairy milk)
3 Tablespoons vegan butter spread, such as Earth Balance (EB has soy in it–if you’re soy-sensitive, use olive oil instead)
12 oz. rice pasta (you can use a whole pound, but it’ll be less “saucy”)
Directions:
Cook your pasta in salted water until it’s al dente, then drain. In your large pasta pot, whisk together all remaining ingredients (told you this would be easy). Turn the heat onto medium and whisk constantly to keep things smooth. When you have a thick sauce, toss the pasta back in, and use a large wooden spoon to fold it all together. When the pasta’s thoroughly coated and the sauce is the as thick as you like it, take the pot off the heat, and you’re done! Makes 4 to 6 servings. I recommend sauteed Southern greens and a PBR tall boy as an accompaniment, but feel free to experiment with your favorite mix-ins.
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