Easy Macaroni and Soy Cheese
- Reviews 3
Ready In: 20 mins
Serves: 3-4
Ingredients
- 8 ounces macaroni (or another pasta of your choice)
- 2 tablespoons soy margarine (or other dairy-free margarine)
- 2 tablespoons flour
- 1 cup soymilk
- 4 -8 ounces soy cheddar cheese (I recommend Veggie Shreds from Galaxy Foods)
- additional soymilk
- salt (optional)
Directions
- Cook macaroni in boiling water, according to package directions.
- While the pasta is boiling, melt margarine in a medium saucepan over medium heat.
- Add flour until bubbly.
- Slowly add 1 cup soy milk.
- Bring to a boil, stirring constantly (a whisk works well).
- If the sauce does not thicken, add another Tbsp of flour.
- If using cheese that is not already shredded, grate cheese.
- Add slowly, stirring until the sauce thickens and you get the consistency you desire.
- I recommend using the full 8 oz of cheese!
- Add more soy milk if mixture gets too thick while stirring in the cheese.
- Add salt, if desired.
- Drain cooked pasta and mix in cheese sauce.
- Enjoy!
- Note: Many types of soy cheese, including Veggie Shreds, contain casein, a milk protein; if you want this to be completely dairy-free you'll need to use a vegan brand.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off