Tabitha Brown's Vegan Mac and Cheese

southernliving.com

1 cup roasted red pepper hummus

⅓ cup roasted red miso

4 cups peeled and chopped russet potato (from 1 large [about 12-oz.] potato)

1 tablespoon garlic-herb seasoning blend

2 teaspoons kosher salt, divided

1 cup vegetable broth, divided

8 ounces uncooked elbow macaroni

¼ cup unsalted dairy-free butter alternative (such as Miyoko’s Creamery)

½ cup plain unsweetened dairy-free yogurt alternative (such as GT’s CocoYo)

1 tablespoon nutritional yeast

½ teaspoon garlic powder

1 cup shredded vegan mozzarella cheese (such as Daiya Mozzarella Style Shreds, from 1 [8-oz.] pkg.)

2 cups shredded vegan Cheddar cheese (such as Daiya Cheddar Style Shreds, from 1 [8-oz.] pkg.), divided

½ teaspoon black pepper

½ teaspoon paprika (optional)

Note: Ingredients may have been altered from the original.

Directions at southernliving.com

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