pasta 1/2 cup vegan margarine (e.g., Earth Balance brand) 1/2 cup nondairy milk 1/2 cup nutritional yeast salt, to taste black pepper, to taste chili powder, to taste onion powder, to taste frozen peas, to taste (if you want to get really wacky)
Before you get too carried away with measuring- those are all ballpark amounts. I never actually measure, so don't put too much stock in the numbers I use. Anyhow, this is a recipe I developed based on a desire to make a cheese sauce for mac n' cheese from scratch, without actually bothering to mix over heat. 1. Get your pasta boiling. 2. Put you buttery substitute in a bowl, and stick it in the microwave long enough for it to get slightly melty. Fifteen seconds or so should be good. It doesn't need to be totally liquid, but enough that it isn't just a solid blob. 3. Add milk and nutritional yeast. Mix 'er up. You want the consistency to be somewhat thick, but not total sludge. Add the other spices, to taste. 4. If you want to add peas to it, dump them in with the pasta about a minute before the pasta is done. Strain it, then dump in your cheesy sauce mix. Stir it all together. Any remaining solid butter sub should get melty at this point. 6. Taste it. If it isn't flavorful enough, it is totally acceptable to panic, and start adding more of all of the ingredients. The first time I made this, I didn't have nearly enough sauce, but making more on-the-spot worked well enough. Source of recipe: This recipe is a hodge-podge of other recipes, and heavily influenced by what spices I happened to have on-hand.