Vegan macaroni with soy cheeze

READY IN: 18mins
Recipe by Sanut Tarrer

Yummy vegan version of childhood fave using homemade soy cheeze; can also be used as a dipping cheeze

Top Review by blancpage

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.

Ingredients Nutrition


  1. Cook macaroni until soft or al dente.
  2. Drain and put back into pot.
  3. Blend soy butter, nutritional yeast, soy milk, garlic powder and paprika until smooth.
  4. Add blended ingredients to macaroni.
  5. Stir in HALF of the soy cheese.
  6. Put rest of soy cheese on top of macaroni.
  7. Cover and let it sit for 5 minutes so cheese can melt.
  8. Enjoy!

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