1 box noodles (1lb) ***I prefer cavatappi, however elbows (shown in picture), spirals, etc. all work great!
2-2.5 cups of milk substitute
3 tbs. oil (or more if desired)
2 tbs. vegan margarine
2-3 cups nutritional yeast
1 cup green peas (optional)
1 ts black pepper
1 ts salt (or 1 ts Bragg Liquid Aminos)
1 ts garlic powder and/or 1 tbs diced garlic
1 ts onion powder
1 ts cumin
0.5 ts turmeric
1 ts coriander (optional, but highly suggested)
0.5 ts ground mustard seed (optional, but highly suggested)
1 ts red pepper (optional)
1 ts basil (optional)
For a more ‘conventional’ and creamy dish include any (preferably just one, but no more than two) of the following...
0.5-1 cup Daiya Cheddar or Pepperjack
2 tbs vegan mayonaise
1 tbs vegan ranch
2 tbs vegan cream cheese or sour cream
Boil and prepare noodles. If including green peas, add to the boiling noodles roughly 1-2 minutes before noodles are to your liking. When finished strain, and set aside. Preferably you should prepare the noodles while you prepare the sauce, however if they are going to sit for a considerable amount of time it’s highly suggested you add some oil to the noodles.
In a medium to large saucepan heat oil, milk alternative, and margarine on low heat. If using any of the ‘conventional’ ingredients above, gently whisk in slowly during this step until properly disseminated into the liquid. Gently add all of the seasonings, and whisk into the liquid. Then stir in the nutritional yeast, and once mixed remove from heat.
In a large pot mix the noodles (and peas) with the liquid with a wooden spoon.
The food at this point is ready to serve. If you want the whole kit and kaboodle then lightly grease an oven ready pan and bake on ~400F for 10-15 minutes.
The recipe is highly open to interpretation, especially when it comes to spices. I find the recipe works best spicy and/or garlicy (I suggest upping the garlic and spicy pepper component), but can go any number of different ways. The main recipe is adapted from the "mock’n’cheez" at the Kiva Han coffee shop in Pittsburgh, PA (RIP), where liquid shortening took the place of oil and margarine.