Allergy safe recipes
14 oz. uncooked elbow macaroni
4 cups water
10 oz. pkg soft silken tofu, drained
1 cup soy milk or rice milk
1/2 cup tahini (sesame seed paste)
3 tbsp. nutritional yeast
salt to taste*
2 tbsp. dairy-free margarine or canola oil (can be omitted)
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, nutritional yeast, 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.
Copyright 1997-1998, Eileen Kupstas Soo. Use and copying of this information are permitted as long as (1) no fees or compensation are charged for use, copies or access to this information, and (2) this copyright notice is included intact. -- CST Approved.