The sauce I make in this blogpost is a modified version of a recipe from one of my favourite vegan bloggers, Christy Morgan aka the Blissful Chef. I should note that I made a double batch (that is four servings) and I didn´t bake the dish in the oven after mixing the pasta with the sauce. The sauce tasted amazingly much like the good old cheese sauce of pre-macro days, so if you are craving cheese, definitely give this a try! 😀
Cook your pasta (I use corn pasta) and save one cup of the cooking water. Whisk the cooking water together with a cup of rice milk (or other vegan milk), one cup of nutritional yeast, 2 tbsp of starch (I used kuzu) diluted in a bit of milk, 2 tbsp shoyu soy sauce, 2 tsp natural organic mustard, 2 tsp white (shiro) miso and some dried garlic powder. Then heat 2 tbsp of oil in a cast iron skillet or pot and whisk in 5 tbsp of brown rice flour. After a minute or so whisk in the prepared sauce, stirring continuously until you get a rather thick creamy texture. Mix sauce together with cooked pasta and vegetables – as you can see in the picture, I used blanched broccoli, and on the plate I sprinkled the dish with some smoked paprika powder.