Step 1

Bring a pot of salted water to a boil and cook macaroni to al dente. Drain but do not rinse. Add the noodles back to the pot.

Step 2

Meanwhile, mix the adobo cream sauce (see note*) with nutritional yeast, garlic powder, onion powder, sea salt, ground black pepper, nondairy milk, and apple cider vinegar in a blender until smooth.

Step 3

This will still work if you've reduced the amount of adobo chilis in the adobo cream sauce recipe, but again feel free to add anything to your own tastes once you blend it together.

Step 4

Pour all the sauce over the cooked noodles and stir over low heat for 2 to 3 minutes to combine and get it all creamy. Remove from the heat and stir in 2 tablespoons of finely chopped parsley.

Step 5

Portion out servings and top with more finely chopped parsley, extra ground black pepper to taste, and grated vegan parmesan if using. Serve immediately.