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Ingredients
US|METRIC
8 SERVINGS
- 4 Tbsp. vegan butter (I used Miyokos cultured vegan butter)
- 4 Tbsp. flour
- 3 1/2 cups unsweetened coconut milk (from a carton)
- 3 cups vegan cheddar cheese (I used Violife vegan shredded cheddar)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/8 tsp. cayenne pepper
- 1/4 tsp. turmeric powder (Optional)
- 1/2 tsp. Himalayan pink sea salt
- 1/4 tsp. black pepper (use white pepper if you don't want to see the specks)
- 16 oz. elbow noodles
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