Supah Creamy Vegan Mac and Cheese

Ok ok. I'll give you my mac and cheese recipe. It's the sole reason I know that the powers that be love me.

2 cups unflavored, unsweetened coconut milk - you can use soy or almond too, but coconut makes it creamier
1 package vegan cream cheese - I use Tofutti
1 tsp mustard powder - I use Colemans
1/4 tsp white pepper
1/2 tsp salt
Pinch cayenne pepper
Pinch nutmeg
1 pkg Daiya shredded cheddar
1/2 lb pasta - I use shells - it amounts to about half a box
1 tbsp Earth balance buttery spread

Heat oven to 375.

Add the coconut milk, vegan cream cheese and spices to the blender, place on lid and blend until well mixed. With the blender (and lid) off, stir in the cheddar and the pasta.

Using the Earth Balance, grease a glass or clay oven safe casserole dish. Keep the remainder of the butter, You'll use it later. I use a round Corelle stoneware dish. Pour ingredients into greased dish. Cover with foil and bake for 20 minutes. Take out of oven, stir and add remaining Earth Balance. Cover again and bake for 30 more minutes or until pasta is cooked and sauce is bubbling.

It is seriously so good. It's hard not to eat it all in one sitting, so plan your workouts in advance. You're welcome.