Macaroni and Cheese (Vegan)
Macaroni and nutritional yeast is a vegan alternative to macaroni and cheese.
Source and licence
"Macaroni and Cheese (Vegan)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Macaroni_and_Cheese_(Vegan), revision 4516160), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Macaroni_and_Cheese_(Vegan)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4516160
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 pound dry macaroni pasta
- ½ cup margarine
- ½ cup flour
- 1 cup nutritional yeast flakes
- 3 ½ cups water or rice milk, boiling
- 1 ½ tsp salt
- 1 ½ tsp garlic powder
- 1 pinch of turmeric
- 2 Tbsp soy sauce
Method
- Bring 4 quarts of water to a boil, add salt to taste, and add the macaroni.
- Melt the margarine over low heat. Beat in flour with a wire whisk. Continue to beat over medium heat until mixture is smooth and bubbly.
- Whisk in the 3 ½ cups water. Then, add salt, garlic powder, soy sauce, and turmeric to the liquid.
- The sauce should cook until it thickens and bubbles. When that happens, beat in nutritional yeast flakes; if the sauce is too thick, add more water.
- When the macaroni is cooked, drain and add the sauce. Serve immediately.