A very quick and easy dish to curb any cheesy pasta desires. Comfy and filling, it comes together in a flash and is a perfect last-minute meal! This is one of my favorite go-to meals to make, with a touch of fresh parsley before serving to boost the flavor!
Yield: 4 1/4
2 Tbsp. plant-based butter
1 medium yellow onion, finely diced
3 small garlic cloves, minced
2 Tbsp. organic all-purpose flour
1 cup oat milk
1/2 cup vegetable broth
3 oz. non-dairy cream cheese
1 1/4 cups plant-based mozzarella cheese shreds
3/4 cup plant-based cheddar cheese shreds
1 tsp. vegan Worcestershire sauce
1/4 tsp. garlic powder
1/4 tsp. onion powder
2 tsp. nutritional yeast
1/2 tsp. Himalayan pink salt
1/4 tsp. ground black pepper
- In a sauce pot, melt butter on medium heat and sauté onions for 5 minutes. Stir in garlic and cook an additional minute.
- Sprinkle flour evenly and stir cooking for a minute. Pour in oat milk and broth slowly, stirring as you do. Combine cheeses, Worcestershire sauce, seasonings, and mix until smooth and cheese has melted.
- Serve with cooked pasta of choice.
Chef’s tip: Refrigerate sauce for up to 1 week.
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