Very Best Vegan Mac and Cheese

In a saucepan over medium-low heat, melt the vegan butter and miso until smooth. Whisk in the tapioca starch to form a paste.

Slowly pour in the plain, unsweetened plant milk, about ½ cup at a time, whisking to prevent lumps.

Add the nutritional yeast and spices, then bring the mixture to a gentle simmer. Cook for 5 to 8 minutes, stirring often, until the sauce begins to thicken.

Stir in the vegan cheddar shreds, then cover the pot to help them melt. Stir occasionally until fully melted and the sauce is thick, glossy, and stretchy (about 5 to 10 minutes).

While the sauce thickens, cook pasta in well-salted boiling water according to package directions. Drain the pasta, add it to the sauce, and stir to combine. Season with salt and pepper to taste, and serve hot. The sauce will thicken as it cools.