Today, I’m going to be preparing a vegan macaroni and cheese dish. Using a casserole dish that is both stovetop and oven safe, I’m going to start by melting the 1/2 cup of dairy free margarine over medium-low heat. Then, I’ll mix in a 1/2 cup flour and 1 teaspoon salt. Next, I’ll add 3 cups of unsweetened soy-milk and whisk vigorously til combined.
Stirring occasionally, I’m going to simmer the mixture until thickened. It’s the type of thing where you feel like it’s not getting any thicker and then all of a sudden it’s thick. Once it’s clinging to the whisk, we’ll turn off the heat and add 2 1/2 cups shredded non-dairy cheese.
Then, we’ll add our lightly cooked or al dente macaroni. Basically, I cooked it for half the recommended time. I’ll stir that in, and I’ll top that off with the crispy fried onions. Or, you can use bread crumbs or crushed up potato chips.
Now, I’m going to bake this at 350 degrees for 40 minutes. 30 minutes covered and the last ten minutes uncovered. Let it cool for 5 minutes, and then dish it out.