Cheezy Pasta Challenge

Since going Vegan, finding quality "cheeze" tastes has been a passion of mine.  I feel I have easily mastered the Nacho Cheeze and even the Cashew Pizza Cheeze, but finding the perfect combo of flavors for a cheezy pasta is still on the list of accomplishments.

Last Fall, when Butternut squash was jumping out of the ground, we delivered a 5 star Butternut Squash Cheeze Pasta that was actually just requested by one of our regular clients.   Hmmm, now the challenge will be:  same amazing taste, with no squash.

So here it is.  I invite you to add your opinions, alternatives, and suggestions.  Together we can turn cheezy pasta night into a delicious and healthy dinner :-)


Yield: 2/3 cup sauce


  • 3/4 cup unsweetened, unflavored almond milk (or more as needed to thin out)
  • 6 tbsp nutritional yeast (Braggs Version is now available in Whole Foods)
  • 1 tbsp Earth Balance
  • 1 tbsp all purpose flour (or other flour)
  • 2 tsp Dijon mustard
  • 3 cloves garlic
  • 1 tbsp chopped sweet onion
  • 1/2 tsp sea salt (or liquid aminios) & freshly ground black pepper, to taste



1. In a skillet or pot, melt the Earth Balance over medium heat.

2. In a medium sized bowl, whisk together the flour and milk until all clumps are gone.

3. Add milk & flour mixture and nutritional yeast to pot and whisk well. Reduce heat to low-medium.

4. Add Dijon, garlic, onion, salt and pepper to taste and whisk frequently until the sauce thickens up, for about 5 minutes. If it’s still too thin you can add more flour to achieve the thickness you desire.

For Pasta

  • Prepare your choice of pasta - we love gluten free penne to soak up the cheezy sauce

Grill up some Greens

  • For this pasta  Kale and Broccoli make a great pair with the creamy pasta