Dairy-Free/Vegan Macaroni and Cheese


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For those of us who have dietary restrictions that restrict us from having dairy, we can still have a yummy meal of macaroni and cheese!

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  • 10 to 12 oz. cavatappi or elbow macaroni
  • 3 Tbs. unbleached white flour
  • 1 1/2 C. soy milk, or rice milk
  • 2 Tbs. nonhydrogenated margarine
  • 1 1/2 to 2 C. grated cheddar-style nondairy cheese
  • salt

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Cook pasta until al dente, then drain.  Dissolve the flour in 1/2 cup of milk and combine with the remaining milk, margarine, and cheese in a saucepan.  Bring to a gentle simmer, stirring often.  Cover over low heat until the sauce is smooth and thick.  This should take about 4 or 5 minutes.  Combine sauce with macaroni and a container, season with salt, and serve. 

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