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.
Servings: 3-4
Time preparation: 0 min.
Time total: 20 min.