Prep 3 mins
Cook 15 mins
Yummy vegan version of childhood fave using homemade soy cheeze; can also be used as a dipping cheeze
- 3 cups macaroni
- 1⁄2-1 cup soy margarine
- 2 cups nutritional yeast
- 1 cup soymilk
- 1 cup soy cheddar cheese, grated
- 1 dash garlic powder
- 1 dash paprika
- Cook macaroni until soft or al dente.
- Drain and put back into pot.
- Blend soy butter, nutritional yeast, soy milk, garlic powder and paprika until smooth.
- Add blended ingredients to macaroni.
- Stir in HALF of the soy cheese.
- Put rest of soy cheese on top of macaroni.
- Cover and let it sit for 5 minutes so cheese can melt.
I suffer from moderate to severe IBS, so recipes like this are ideal for my diet. I halved this recipe, using Tri-Color Salad Twirls because I didn't have regular macaroni. I didn't have soy margarine, but I tolerate Smart Balance with Flaxseed Oil Spread quite well and used that, but not quite 1/4 cup. I used Silk brand Unsweetened Organic Soymilk, FMV brand Cheddar Melt Topping and probably closer to 1/8 tsp each garlic powder and paprika. I thought this tasted WAY too nutritional-yeasty, and I like the flavor of nutritional yeast. I also thought this was way too thick, so I added in about 1/4 cup more of the soymilk, stirring it in a tbsp at a time, plus another 1/4 cup of the cheddar melt topping, plus one slice of Pepper Jack flavored Veggie Slices, which helped with the flavor, though the nutritional yeast still shines through a lot. This was good, but didn't remind me much of soy mac and cheeze. It's too bad Amy's brand Soy Mac and Cheeze is so expensive. I think I prefer that over this recipe. But it's really not a bad recipe at all and I truly appreciate that you posted it to share. :) I forgot to add that I did use about 1/2 tsp of Acacia Tummy Fiber in this, which is tasteless, and this might have caused some of the thickness of the sauce before I added extra liquids/soy cheese. However, my review isn't for the texture as much as for the taste.