High Protein VEGAN mac & cheese!

This is a recipe inspired by Italian creamy lemon dishes and the global love for mac & cheese--and my digestive systems peace and desire to eat less dairy.

What you will need:

5 prices of garlic minced
Olive oil 5 table spoons
1table spoon Dried sage
1table spoon Dried basil
2/3 cup of Almond milk
Nutrition yeast 4 table spoons
Dried red chili flakes
1 table spoon Flower
half a lemon
1 tea spoon Smoked paprika
1 tea spoon of mustard seeds or mustard powder
Bean based or Quinoa pasta of your choice (I used trader joe's black bean spiral pasta, but any will do)
Salt & Paper to taste

1. In a large pot start to boil water for the pasta (add salt if desired)
2. mince up the garlic and muddle the garlic, chili flakes, basil, and sage together with the olive oil and juice from the lemon.
3. in bowl mix the almond milk the mustard seeds/powder, nutritional yeast, flower, and smoked peprika until smooth
4. then pour this mixture into a sauce pan and add the oil solution you made in step 2.
5. Let this simmer on low heat for 7-10 mins to allow the flavors to mix. Stir the sauce every minute to not allow any thing to get burned to the bottom of the pan.
6. The water should be boiled at this point, add the pasta and cook until al dente.
7. Once both pasta and sauce are finished cooking pour sauce into large pot

and enjoy :)