I usually make my own vegan mac ‘n “cheese” but today I just opened a package of Daiya and boiled some macaronis. Super easy and really good!
1 lb big gluten free elbows (La Veneziene)
1/2 cup Daiya Mozzarella Shreds
1/2 cup Daiya Cheddar Shreds
1/2 cup soy milk
2 tablespoons Earth Balance
Boil macaronis. Drain and add Daiya, soy milk, and Earth Balance. Mix until Daiya melts. Easy mac!
Hi Lisa!This is Ellie, we met at the Natural Gourmet Institute cooking class. Love your blog! The recipes look sooo delish! I just started a blog as well on veganism and the vegan lifestyle: http://www.elliesveganlife.blogspot.comHope you're well! I remembered you mentioning you teach at Jiva. Maybe I'll stop in your class sometime! =)-E
hi ellie! thanks. can't wait to check out your blog! i teach at jiva on tuesdays and thursdays at 10am. come visit! xoxo
This is just what I was looking for! It turned out fantastic, even though I did make some changes. The recipe reminded me of making Kraft macaroni as a kid. Here's what I did:For my husband, I added Yves Meatless ground (sauted in olive oil with Trader Joe's South African Smoke Seasoning and a little salt-it tastes kind of like bacon) and steamed broccoli.For myself, I added chopped fresh dill from my window garden, steamed broccoli and a sprinkle of feta cheese. (Sometimes I'm better at vegetarian than vegan. Feta and goat cheese are my weakness.)Both versions had soy-less butter, corn elbow pasta and Silk Soy Coffee Creamer with Daiya Cheddar and Veggie Shreds Parmesan, Mozzarella Romano. I did have to add a little salt for my tastes but it really was what I had been craving! Thanks again for a great recipe! I might try spinach noodles next time 😉