Vegan Macaroni and Cheese
"This is great for vegans (like myself) or for those who are lactose intolerant. It's a great variation on a creamy white cheddar sauce for macaroni and cheese. :)"
- Ready In:
- 13mins
- Ingredients:
- 8
- Serves:
-
2-3
ingredients
- 7 ounces silken tofu (I used Hinoichi Soft Tofu)
- 1⁄2 cup soymilk (I used West Soy Vanilla Soy Milk)
- 1 -2 tablespoon Lawry's Seasoned Salt
- 1 teaspoon minced garlic
- 1 teaspoon garlic salt
- 2 teaspoons mustard powder
- 1 teaspoon chili powder
- salt & pepper
directions
- In a blender, combine all ingredients and blend on liquefy setting until creamy.
- Pour contents into saucepan and simmer, stirring frequently while you cook macaroni noodles.
- Drain noodles.
- Pour sauce over noodles, serve and enjoy!
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Reviews
-
too crumbly...i like a creamier sauce made by using a soy cheese like vegan gourmet -
Way too much salt and chili powder. I think that there's no need to add the garlic salt or chili powder since both are already provided in the Lawry's in ample amounts. I had to throw this out. I will try it again but will complete omit those two ingredients.
-
Great recipe!!!thanks!
RECIPE SUBMITTED BY
Hi! I'm Vallie. . .I'm currently a student to become an aesthetician. I am a mother of one. My daughter is Maya, born in May 2000. :)
I am not into cookbooks really. . . .but I always like to try new things, make things up, and I especially like to 'dip' things. Mmmm, sauces are goood. :)
