Prep 10 mins
Cook 10 mins
So I have been hunting for a creamy vegan mac and cheese with no luck. Well I came up with one. I hope you all enjoy it.
- 16 ounces elbow macaroni
- 12 ounces of your favorite melt able soy cheese
- 1⁄2 cup nutritional yeast
- 1⁄3 cup vegan margarine or 1⁄3 cup butter
- 1⁄2 cup rice milk
- Cook elbow macaroni until al dente.
- Stir in rice milk and margarine until melted.
- Add nutritional yeast and stir well.
- Add vegan cheese and cook on medium heat until melted.