Mac and Cheese
Vegetarian Times Issue: June 1, 2008 p.71
The “cheese” sauce is thickened with rice flour, making it both vegan and gluten free. This recipe was a winner in our 2008 Restaurant Poll, and is a popular entrée at the kid-friendly Vita Café in Portland, Oregon.
Directions
- Whisk together soymilk, rice flour, yeast, soy sauce, granulated garlic, and granulated onion in saucepan. Simmer 4 minutes, or until thickened, whisking constantly. Whisk in margarine and mustard, and simmer 10 minutes more.
- Cook pasta according to package directions. Drain, and toss with sauce.
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ingredient list
Serves 4
- 2 1/2 cups plain soymilk
- 2 1/2 Tbs. white rice flour
- 1 1/2 Tbs. large flake nutritional yeast
- 1 1/2 tsp. low-sodium soy sauce
- 1 Tbs. granulated garlic
- 1 Tbs. granulated onion
- 2 Tbs. nonhydrogenated vegan margarine, melted
- 1 tsp. yellow mustard
- 1 8-oz. pkg. rotelli (corkscrew) pasta
Nutritional Information
Per SERVING:
| Calories |
364 |
| Protein |
15g |
| Total Fat |
9g |
| Saturated Fat |
1.5g |
| Carbs |
56g |
| Choelsterol |
0mg |
| Sodium |
534mg |
| Fiber |
3g |
| Sugar |
6g |
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Comments
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I was psyched to see this recipe, but disappointed that it contains soy milk. I bet a very decent alternative is to use rice milk or even almond milk, which would make it creamier...so for those of us who are vegan, gluten-free AND soy-free, there is still hope for a delicious mac & cheese...