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Angela's Macaroni and "Cheese"




Source of Recipe


Angela Lowry


Recipe Introduction


Serves 10. Don't skimp on the salt. That's what makes it taste cheese-like. Try replacing some of the salt with nutritional yeast.


List of Ingredients




14 oz. uncooked GFCF elbow macaroni
4 cups water
10 oz. pkg soft silken tofu, drained
1 cup soymilk or rice milk
1/2 cup tahini (sesame seed paste)
3 tbsp crumbled soymage
salt (to taste, see Note 2)
2 tbsp GFCF margarine or canola oil

Recipe



Preheat oven to 350 degrees.

Boil macaroni in water until just underdone, drain, rinse in cold water.

Blend tofu and soymilk in blender or food processor until smooth. Add tahini, soymage, and salt;mix until smooth.

In large bowl, stir together macaroni and 'cheese' sauce.

Place mixture in lightly oiled oven proof casserole; top with pats of margarine.

Bake until golden and bubbly, about 20 minutes.

Notes:

1) You do not need to bake it. I make this same recipe all the time without the baking step. Of course, one needs to cook the noodles longer if one isn't baking the dish.

2) If the flavor is not "cheese" like, then it needs more salt. Cheese is salty and when I first made this, I skimped on the salt and the flavor wasn't "right".