NYC Activist Makes Vegan Mac 'n Cheese

How to make Lazy but Luscious Vegan Mac ’n Cheese brought to you by leading New York, New York animal activist Jill Carnegie, Campaigns Director of NYCLASS, which fights to free NYC carriage horses! Jill also urges you to support the Indiegogo campaign to rescue chickens from cruel ritual slaughter here: http://bit.ly/2zGbrDf

RECIPE:   Jill Carnegie’s Mac ’n Cheese

INGREDIENTS

• 1/4 c tapioca flour
• 2 T Miso Master organic mellow white miso paste
• 2 tsp Bragg’s raw apple cider vinegar
• 1 1/3 c Westsoy unsweetened organic soy milk (only soybeans and water)
• 2 T nutritional yeast
• 1/2 c Whole Foods organic refined coconut oil (must be refined)
• 1/2 lb of pre-cooked pasta of your choice

DIRECTIONS

1. In a bowl place tapioca flour, miso paste, and apple cider vinegar and combine with a whisk.
2. Place this mixture into a blender and add the soy milk, nutritional yeast (nooch), and the coconut oil
3. Blend for 20 seconds on high
4. Place pasta in a sauce pan, add the blended sauce and heat until it  thickens

Some of the ingredients for Jill’s Mac ‘n Cheese

Miso Master Organic Mellow White Miso Paste

Jill’s Mac ‘n Cheese