I found this recipe on the Daiya Foods website and adapted it ever so slightly. Basically, I omitted all steps beyond cooking the pasta and making the sauce as these first two steps are totally adequate if you have a desperate craving for mac 'n cheese. The original recipe goes on to transfer the mac 'n cheese into a casserole dish, top with breadcrumbs and paprika and bake. To see the original recipe, click here.
ingredients:
- 16 ounces (1 pound) pasta of your choice
- 1 full package Daiya cheddar style shreds
- 3 tablespoons vegan butter (I use Earth Balance)
- 2 cups unsweetened soy / rice beverage
- 1 tablespoon nutritional yeast
- 1/4 tsp black pepper
- salt to taste
method:
Cook pasta according to package instructions. Drain well and pour pasta into a large bowl.
In a small saucepan melt the vegan butter. When melted add pepper and nutritional yeast and stir well.
Stir in the soy / rice beverage and the cheddar. Cook over low - medium heat and stir well for about 3 minutes, making sure the bottom does not burn.
Add sauce to pasta, stir well and add a bit of extra salt if desired.
