Servings: 8

16 oz macaroni, Elbow, Shells, Penne, etc. 16 oz macaroni, Elbow, Shells, Penne, etc.
1 ½ Cups or 12 Oz coconut milk, canned 1 ½ Cups or 12 Oz coconut milk, canned
⅔ cup unsweetened almond milk ⅔ cup unsweetened almond milk
½ cup nutritional yeast ½ cup nutritional yeast
1 tbsp garlic powder 1 tbsp garlic powder
½ tbsp paprika ½ tbsp paprika
1 tsp salt 1 tsp salt
2 tsp apple cider vinegar 2 tsp apple cider vinegar

Cook your macaroni according to package directions, drain and set aside.
Meanwhile, blend the coconut milk, almond milk, spices and vinegar together until a creamy sauce is formed.
Pour the sauce in portions over the macaroni until you reach your desired consistency. Allow to sit for 3 to 5 minutes to thicken and cool slightly.
Enjoy immediately.