yes that’s right that’s some vegan mac & cheese and it was oh so yummy!
2 cups elbow macaroni
1 1/2 bags diaya shredded cheese
2 TBSP tofutti sour cream
1/2 cup soy or almond milk
1 TBSP nutritional yeast
1 tsp onion powder
1 tsp garlic powder
2 tsp ground pepper
paprika for sprinkling
*cook elbow macaroni till just tender. while macaroni is cooking mix together 1/2 a package of shredded diaya cheese, with sour cream, milk, nutritional yeast, onion powder, garlic powder and pepper.
*when macaroni is down mix in with milk and cheese mixture, mix well, add in the rest of the shredded cheese, mix well. place mixture into a greased 9×9 baking dish. sprinkle paprika on top. cover dish with foil and bake for 45 minutes and 375