A delicious vegan mac and cheese made in a Southwest style with salsa, beans, and your favorite taco spices.
Boil 16 oz of pasta of choice according to package directions.
Put all the cheese sauce ingredients to a saucepan (2 cups Plant-based milk, 1/3 cup nutritional yeast, 1 tbsp tapioca starch, 1 tbsp corn starch, 1/2 tsp garlic powder, 1 tsp salt) and stir with a whisk.
Turn on heat to medium-low and stir frequently until the cheese sauce boils, then stir constantly for about 30 more seconds and turn off the heat.
Add a 12 oz can of salsa, a can of beans that have been drained and rinsed, 1/2 tsp cumin, 1 tsp pepper flakes or taco seasoning, and any other additions that you want, and give it all a stir.
Garnish with cilantro and serve hot.
Other delicious things to add to this mac and cheese:
Ways to make it spicier: