Miso Macaroni & Cheese(vegan)




1/2 onion

½ pepper (red)

1 carrot

3-5 cloves of garlic

2 stalks of celery

2 T olive oil

1 14oz can of coconut milk

2 T miso paste

2 T lemon juice

1 ½ t salt

1 ½ t pepper

¾ C nutritional yeast flakes

A pound of macaroni


Dice onion and sautee on medium high until clear

Dice rest of veggies & add to onions

Cook until soft

Add ¾ C H20 & simmer for 10 minutes

Puree above in blender

Puree in a blender:coconut milk,miso paste,lemon juice,salt, pepper &nutritional yeast flakes

pour over ¾ pound cooked pasta(macaroni, bow tie, or favorite)

bake @ 350 degrees for 25 or 30 minutes until dish bubbles