Vegan Mac & Cheese

Ingredients:

1 (16-ounce) package elbow macaroni

1/2 cup soy milk

5 tablespoons nutritional yeast

1/2 vegan margarine

Salt, pepper, and garlic powder to taste

Directions:

Submerge the macaroni in water and nuke for 5 minutes; stir and repeat until completely cooked. Drain and set aside. Mix the soy milk and nutritional yeast together in the same bowl you used for the macaroni. Add the macaroni back in, along with the margarine. Mix well. If too thick, add a splash more of soy milk; if too thin, add another tablespoon of nutritional yeast. Add the salt, pepper, and garlic powder.

(Source: No Animals Harmed)

Comments: 4

Kasey Klein Sep 21, 2011, 2:29pm UTC

I'm trying to talk our supermarket into producing a vegan pumpkin pie for the holidays.

Holly~Well Behaved Women Rarely Make History~ C. Sep 21, 2011, 3:51pm UTC

yum! It's not that hard to make. One of my friends is a vegan caterer and she's made a pumpkin pie by leaving out the eggs and using soy milk instead of regular milk and then she just uses all the regular flavorings that go into a pumpkin pie.

Peter Joseph Swanson Sep 21, 2011, 5:59pm UTC

I had a great pumpkin pie made with tofu instead of eggs. I loved it!

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Peter Joseph Swanson Sep 21, 2011, 5:59pm UTC

YUM YUM YUM!!!

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Vegan Mac & Cheese

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Comments: 4

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