Freakishly GOOD Vegan Mac N “Cheese”

One of the foods I really miss since the dairy allergy discovery, and now obviously through my transformation to a vegan diet. Now, I will admit, this is NOT a healthy meal. It’s chock-full of salt (mmm!).

And now … Here’s the recipe!

Ingredients:

  • 8 oz. whole wheat elbow macaroni (I used moose-head whole wheat pasta from Ikea) – Use more if you want. There’s a lot of sauce.
  • 3 tbsp Earth Balance Organic Buttery Spread (Original)
  • 2 tbsp white flour
  • 1 cup plain almond milk
  • 1-1/2 cups Tofutti Sour Supreme (non-hydrogenated, always)
  • 3 oz. Daiya “Mozarella”
  • 3 oz. Daiya “Chedder”
  • Salt to taste
  • Pepper to taste
  • Cayenne pepper to taste
  • Paprika to taste
  1. Cook the pasta as you normally would. I make mine al dente.
  2. Melt the butter and whisk in the flour.
  3. Whisk in the milk slowly.
  4. Add the Sour Supreme. Stir / whisk till melted.
  5. Bring mixture to a boil, then simmer and stir frequently until thick. Add salt, black pepper, paprika, and cayenne pepper and stir together.
  6. Add drained, cooked pasta to the cheese sauce and stir together. Serve!

Adapted from this Mac N Cheese recipe.

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