1 Review

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.

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blancpage March 13, 2009
Vegan macaroni with soy cheeze