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Rich, creamy, and dairy free. This is one of Mya’s favorites. You would think this decadent dish would be fat laden, but no, it is quite the opposite.
I used an organic whole wheat elbow macaroni. It is a much better alternative to the traditional white pasta. I cook the macaroni while making the béchamel sauce.
My simple béchamel sauce is made of almond milk, blending equal parts buttery spread and flour to a smooth consistency. Once the sauce thickens I add some nutritional yeast, which lends a salty cheesy taste, then dash of Turmeric gives the sauce a beautiful golden color. A 1/2 cup of Dayia cheddar shreds adds extra cheesiness. Once everything is smooth and creamy in the pot, I add the noodles to the pot and stir until well coated.
Wife, Mother, Certified Health & Nutrition Coach, Italian Vegan Cook, and blogger. Healthy cooking is my passion. I eat, sleep and breathe food. I am addicted to cooking and grocery shopping. My husband might stretch that to obsessed. I enjoy reading blogs, cookbooks, and health & wellness books. I also love listening pod casts, audio books and watching food and health related documentaries. My thirst for knowledge in health is never quenched. I strive to constantly learn and grow.
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