Ingredients:

1 ½ cups macaroni

½ cup plant-based milk

¼ avocado

½ cup shredded vegan cheese (I used Daiya cheddar cheese)

1 tbsp nutritional yeast

1 tbsp parmesan “cheese”

2 tsp Dijon mustard

½ tsp minced garlic

hemp seeds to sprinkle on top (optional)

 

Boil a pot of water, add the pasta and cook it uncovered for 8-10 minutes.

Meanwhile in a small bowl, mash the avocado; then mix in the milk, cheeses, nutritional yeast, mustard and garlic.

When the pasta is done, drain the water and add in the sauce. Serve immediately with a sprinkle of hemp seeds on top, if you’re using them.