Archive for the ‘kid-friendly’ Category

Macaroni and Vegan Cheese

Monday, September 5th, 2011
Macaroni and Vegan Cheese by Just Nora
Macaroni and Vegan Cheese, a photo by Just Nora on Flickr.



1 small onion, chopped
2 cloves garlic, chopped
3 tablespoons Earth Balance Margarine
3 tablespoons unbleached flour
1 teaspoon dried mustard powder
1 teaspoon garlic salt
1 pinch turmeric
1 teaspoon yellow mustard (as in the kind you’d put on a sandwich)
1 teaspoon low-sodium soy sauce
2 1/2 cups unsweetened almond milk
One 8-oz package Daiya Cheddar Flavor Cheese shreds
2 cups uncooked shells or other small macaroni product of your choice
Italian-seasoned panko bread crumbs to taste (I use Progresso brand)
Salt and Pepper to taste
Cooking spray


Preheat oven to 350 F. Lightly spray inside of a two-quart casserole with cooking spray.

Prepare pasta according to package directions, drain and put in casserole dish.

Saute onion and garlic in Earth Balance Margarine until onion is transparent and tender but not browned. Stir in the flour, garlic salt, dried mustard powder, turmeric. Whisk in the almond milk, gently continuing to whisk until there are no more lumps. Add the yellow mustard and soy sauce and continue to stir over medium heat until the sauce thickens, similar to making gravy.

When the sauce is thickened slightly, add the Daiya shreds and stir until melted and well-blended. Taste the sauce and adjust with salt and pepper to taste.

Remove cheese sauce from the burner and pour over the macaroni in the casserole. Gently stir to thoroughly combine the shells and sauce.

Lightly sprinkle panko crumbs over the surface of the casserole, then bake the uncovered casserole in the 350 F oven for 30 minutes.

© 2011 Nora Rubinoff all rights reserved