This is a great vegan alternative to traditional macaroni and cheese recipes. The recipe is best made using all organic ingredients. A great addition to the recipe is steaming broccoli and adding it to the final product.
Makes: 4 servings
Time: About 30 minutes
2 ¾ cups unsweetened soymilk
3 ½ tablespoons white rice flour
4 tablespoons small flake nutritional yeast
1 ½ tablespoons Earth Balance vegan butter
8 ounces whole-wheat corkscrew pasta
In a 2-quart pot whisk together soymilk, flour and yeast then bring to a boil constantly whisking. When mixture boils lower heat and let simmer for approximately 3 to 4 minutes. Continue whisking until thickened. Add butter then simmer for 5 minutes, still whisking. In a 3-quart pot add 6 cups water, bring water to boil then add noodles. Let noodles boil approximately 10 minutes or until tender then drain water. Combine noodles and sauce together.
Adapted by Tarah M. Allen from Vegetarian Times, June 2008 pg.71