Ingredients:

1 1/4 cup uncooked brown rice macaroni or other brown rice pasta

1 1/4 cup unsweetened rice milk (or fat-free soymilk if you prefer)

1/3 cup nutritional yeast

2 tbsp. yellow miso (or 1 tsp. sea salt or to taste)

1 tbsp. cornstarch

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. paprika

1/4 tsp. turmeric

A little smoked paprika for dusting – optional

Note: a lot of vegan cheese recipes call for tahini. I didn’t use it here because it has fat and I don’t care for it, but if you like tahini and don’t mind adding a little fat, I think you could add up to 1 tbsp. in this recipe.

Directions: 
 Cook pasta according to directions
. Immediately drain and rinse with cold water, set aside. Whisk all other ingredients together in a medium sauce pan
. Turn heat to medium
. Bring to a near boil and turn down the heat to low. 
 Stirring occasionally, allow to thicken
. Combine with macaroni, stirring to coat
8. Heat thoroughly and serve

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