Who doesn’t love classic American comfort food? This vegan mac and cheese is just as good as the ‘regular’ kind, if not better and there are only a few simple ingredients! Bonus: it’s from PETA’s Vegan College Cookbook, which means all you need is a microwave to make it. I know, almost too good to be true.
1 (16-ounce) package elbow macaroni
1/2 cup soy milk
5 tablespoons nutritional yeast
1/2 cup vegan margarine
Salt, pepper, and garlic powder to taste
Submerge the macaroni in water and nuke for 5 minutes; stir and repeat until completely cooked. Drain and set aside. Mix the soy milk and nutritional yeast together in the same bowl you used for the macaroni. Add the macaroni back in, along with the margarine. Mix well. If too think, add a splash more of soy milk; if too thing, add another tablespoon of nutritional yeast. Add the salt, pepper, and garlic powder.
Makes 4 servings.
Also, unrelated to mac and cheese: I bought a pumpkin Halloween costume for Callie (despite telling myself that I wouldn’t be one of “those” people that dress their dogs up in costumes, but I just couldn’t resist). I put the costume on her this past weekend and she loved it! She actually fell asleep while in the costume (after I took this photo):