Chili Crisp Cheesy Ramen

Yields: 1-2

Ingredients

2 tbsp vegan butter

2 cloves garlic, minced

1/2 tsp red pepper flakes

1/2 tbsp chili powder

1 tbsp nutritional yeast

1/2 cup vegan heavy cream

3/4 cup vegan cheddar shreds

1/2 cup reserved pasta water

4 oz ramen noodles

Chili crunch

Directions

Bring a pot of water to a boil and cook the ramen noodles according to the package instructions. Reserve ½ cup of the pasta water before draining.

In a medium skillet over medium heat, melt the vegan butter. Add the minced garlic and sauté until fragrant, about 1-2 minutes.

Stir in the heavy cream along with the red pepper flakes, chili powder, and nutritional yeast, letting the mixture simmer for 2-3 minutes, thickening slightly.

Toss the ramen noodles into the skillet, then add the cheddar shreds to the skillet on medium low heat and stir until melted and creamy.

Slowly add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency. Add chili crunch on top and serve immediately.