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!
3 thoughts on “Easy Mac (with Daiya Cheese)”
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 😉