The Best Non-Dairy Creamy Macaroni and Cheese (vegan)

[Guest guest]

Hi MO,

Thanks for sharing your recipe. Having comfort foods to enjoy, no matter what

restrictions we may have, is always a good thing.

Nice to have you in the group.

Judy

-

Drac

Sunday, January 11, 2009 1:32 PM

The Best Non-Dairy Creamy Macaroni and Cheese

(vegan)

 

 

Hey it's Mo. I'm Donna's nephew. I make this every Weds night.

I finally perfected my mac & cheese recipe. I'm vegan not by choice but I'm

used to it now. My stomach feels good and my cholesterol is within normal range

so I'm sticking to it.

The only thing I really miss is mac & cheese and this is a very close

substitute to the real thing.

 

The Best Non-Dairy Creamy Macaroni and Cheese (vegan)

 

8 oz elbow macaroni

1/2 brick (5oz) of " Follow Your Heart " non-dairy cheddar cheese

1 tsp Earth Balance non-dairy butter

2 to 2-1/4 cups of unsweetened Silk Soy Milk

 

Grate the cheese as finely as possible. Mix cheese and soy milk together in a

saucepan.

 

In a pot, boil water for the macaroni and cook for 10 minutes or until tender,

at the same time heat the cheese/soy milk mixture in the saucepan over a medium

high flame (stirring constantly) for ten minutes or until the mixture liquefies,

then add 1 tsp of Earth Balance butter to the cheese sauce and stir until

melted.

 

Drain macaroni, return to the pot and pour cheese sauce over macaroni and mix

thoroughly. Cover and let it stand for about 10-15 minutes for prime creaminess.

Stir and serve.