Growing up I ate my share of macaroni pie (the Caribbean version of macaroni and cheese). I remember my mom showing me how to make the white roux (sauce), and coaching me along as I made my first macaroni pie complete with the white sauce, eggs, noodles, and cheese. Mmmm! *Sweet memories.*
As I got older I developed sinus issues, and discovered that staying away from dairy alleviated the problem. And in came…vegan mac and cheese! Yay! Try out this easy recipe. You’ll be ready to eat it in 30 minutes. It doesn’t get any better than that!
Ingredients
- 1 16 oz. box of pasta shells
- 1 1/2 cup plain soy milk
- 1 cup water
- 1/4 cup Bragg’s Amino Acids
- 1 cup canola oil
- 4 tsp mustard
- 1/4 of a 14 oz. block of tofu
- 1 1/2 cup nutritional yeast flakes
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1/2 tablespoon Lawry’s seasoning salt
Instructions
- Preheat oven to 350°F.
- Boil pasta according to package directions.
- Put remaining ingredients (everything except pasta into blender) and blend until smooth. Adjust seasonings to taste.
- Drain pasta and transfer back to pot. Pour cheese sauce over pasta until well coated and stir. (You will not need to use all of the cheese sauce.)
- Transfer pasta to baking dish and pour more liquid over pasta as needed. (You want the noodles to be halfway swimming in the sauce, but not drowning. lol)
- Bake 15 minutes. You will notice sauce has thickened/firmed up a little.
- Remove from oven, cool, and enjoy!
Copyright © Aminta Cross and Under De Mango Tree | All Rights Reserved
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