Vegan Macaroni and Cheese (Soy Free!) |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is our family's answer to macaroni and cheese with food allergy restrictions. This recipe is loved by both my food-allergic husband (who never experienced this comfort food until adulthood) and our son (a toddler who loves cheese!). The recipe makes a creamy dish that you can supplement with vegetables or extra spices. Ingredients:
4 cups small shell pasta, dry |
2 tablespoons earth balance margarine (soy free version) |
3 tablespoons nutritional yeast |
1 teaspoon salt |
1 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/4 teaspoon paprika |
1/2 cup rice milk |
1 1/2 cups vegan cheddar cheese, shredded (daiya brand is soy free) |
1/2 cup water |
Directions:
1. Cook the pasta in boiling water according to its instructions. Turn off heat and drain.
2. Add margarine, yeast, salt, garlic powder, onion powder, paprika, and rice milk to pasta. Stir well.
3. Add shredded cheese substitute and water. Stir well. Return pot to low heat, stirring regularly, for 5 minutes until cheese is melted and well mixed.
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