How To Make Vegan Creamy Mac & Cheese

A perfect way to enjoy some creamy mac and cheese without

the worries of gaining weight or having clogged arteries.


1 lb elbow pasta
10 oz pkg Vegan Gourmet Cheddar
1 cup Soy Milk
6 oz Tofutti Sour Supreme (1/2 container)
2 oz Earth Balance butter (1/2 stick)
1 1/2 tsp seasoning salt Prepare elbow pasta (noodles) according to the package instructions.

Directions: While noodles are boiling prepare your cheese mixture. Cut up cheese in chunks and place

them into the blender with cup of soy milk and 6 oz or ½ container of sour supreme. Blend

until smooth and creamy and when your noodles are finished cooking drain, but do not

rinse. Then add your cheese sauce and bake for 20 minutes.

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