16 ounces of dried gluten free penne pasta or whole wheat pasta
3 tablespoon of earth balance dairy free butter
3 cups of Daya Cheese
2 cups of non-dairy milk (I like coconut milk b/c it has great natural fat)
2 tablespoons of nutritional yeast
1 tablespoon of non-dairy cream cheese
1 tablespoon of diluted miso paste in 1/4 cup of pasta water
Pinch of sea salt
Pinch of cayenne
Pinch of paprika
Cook pasta according to directions on the package. Set aside 1/4 cup of pasta water when you strain your pasta– you will use this to dilute your miso paste in the end.
In a non-chemical non-stick pan melt your non-dairy butter, add daya cheese, coconut milk, nutritional yeast & non-dairy cream cheese. Cook down until melted stirring non-stop. Lower your heat and add in the diluted miso paste mixing it in.
Pour cheese sauce over pasta and blend together. Top with cayenne, paprika & chives.
*You can also blend your macaroni and cheese sauce together into a baking dish, cover with gluten free bread crumbs or regular breadcrumbs and bake for 15 minutes at 350 degrees or until breadcrumbs are golden brown.