VEGAN VELVET: Chef Velvet Jacobs, right, pictured with her wife, Tre'ona Kelty-Jacobs, recently relocated her various vegan cuisine businesses to Asheville. She plans to open a new vegan café in Asheville next spring. Photo by Cindy Kunst
Velvet Jacobs
8 ounces elbow macaroni
2 tablespoons vegan butter
2 tablespoons flour
2 cups unsweetened almond milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon of white pepper (optional)
1/4 teaspoon cayenne pepper
2 cups nondairy shredded cheddar cheese
Preheat oven to 400 degrees. Heat a large pot of boiling water and cook pasta. Drain. In the same pot, melt butter over medium-low heat. Add flour and whisk constantly until smooth — about two minutes. Gradually add almond milk and whisk constantly until thickened. Stir in salt, black pepper, cayenne pepper , 1 cup shredded cheese and cooked pasta. Spoon pasta mixture into a lightly greased 8-inch by 8-inch dish; top with remaining 1 cup cheese. Bake for 20 minutes or until bubbly around the edges. Let stand 10 minutes before serving. Enjoy!
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The comments section is here to provide a platform for civil dialogue on the issues we face together as a local community. Xpress is committed to offering this platform for all voices, but when the tone of the discussion gets nasty or strays off topic, we believe many people choose not to participate. Xpress editors are determined to moderate comments to ensure a constructive interchange is maintained. All comments judged not to be in keeping with the spirit of civil discourse will be removed and repeat violators will be banned. See here for our terms of service. Thank you for being part of this effort to promote respectful discussion.