Vegan Mac n Cheese!!!

I know it sounds like and oxymoron, but I just had the most delicious vegan mac n cheese....and I made it myself!! :-) I got the recipe online and was a bit skeptical, but it turned out awesome. And, this is WAY more healthy that anything from Kraft. Instead of cheese it uses a blend of soy milk, vegan butter, nutritional yeast, tomato paste, garlic powder, and agave. It was quick, delicious, and I have enough for leftovers.

I didn't have 1lb of pasta, so I halved the recipe and it worked great.

Ingredients

• 1 pound elbow macaroni or piccolini
• 3 cups broccoli florets
• ¼ cup vegan margarine
• 1/3 cup all-purpose flour (or gluten-free all-purpose flour)
• 3 cups soy, almond, or rice milk
• ½ cup nutritional yeast
• 2 tablespoons tomato paste
• 2 teaspoons sea salt
• 1 teaspoon garlic powder
• 1 tablespoon lemon juice
• 1 tablespoon agave

  Procedure

  Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Add broccoli for the last 5 minutes of boiling and let cook until broccoli is fork tender. Drain and return to pot.
  Meanwhile, in a medium saucepan, make a roux or paste by whisking the margarine and flour over medium heat for 3 to 5 minutes. Add nondairy milk, yeast, tomato paste, salt, and garlic powder to the saucepan and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens. Adjust seasoning to taste and stir in lemon juice and agave. Toss the noodles and broccoli with the sauce and serve immediately.