Vegan Macaroni and Cheese (Soy Free!)
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 946.36 ml small shell pasta, dry
- 29.58 ml Earth Balance margarine (soy free version)
- 44.37 ml nutritional yeast
- 4.92 ml salt
- 4.92 ml garlic powder
- 2.46 ml onion powder
- 1.23 ml paprika
- 118.29 ml rice milk
- 354.88 ml vegan cheddar cheese, shredded (Daiya brand is soy free)
- 118.29 ml water
directions
- Cook the pasta in boiling water according to its instructions. Turn off heat and drain.
- Add margarine, yeast, salt, garlic powder, onion powder, paprika, and rice milk to pasta. Stir well.
- 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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RECIPE SUBMITTED BY
I've always loved cooking and baking, starting as a kid making barbeque sauces, cookies, and pies.
My husband is allergic to eggs, milk, and soy, which adds a whole new dimension to cooking. Forget Iron Chef's secret ingredient! I love the challenge of baking and cooking without certain staples. It means a lot of trial and error, but a lot of satisfaction when a recipe works out!