Ingredients
- 8 oz pasta of choice (I used brown rice pasta from Trader Joe’s)
- 1 cup almond milk or soy milk
- ½ cup coconut milk
- 1 cup dairy free shredded mozzarella
- 1 tbsp olive oil
- 2 tbsp all purpose flour
- ½ tsp apple cider vinegar
- 1 tsp hot sauce
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp thyme
- ¼ tsp paprika
- ¼ tsp turmeric
- ½ tsp pepper
- ½ tsp salt
Instructions
- In a large pot, boil 8 cups water and add a pinch of salt and ½ tbsp olive oil
- When water begins to boil add in pasta
- In a separate pan, add ½ tbsp olive oil and turn on medium high heat
- Add the milk, and slowly incorporate flour and dairy free mozzarella while whisking.
- Return the stove top to low to medium heat to avoid clumps of flour by slowing adding ingredients and constantly whisking
- Add in spices, apple cider vinegar, and hot sauce & whisk until a thick sauce forms (should take about 10 minutes)
- Drain the pasta noodles, rinse briefly with cold water and place noodles back in pot
- Pour dairy free sauce into noodles and mix well
- Add with a little more black pepper and dairy free mozzarella and ready to serve!