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Lactose-Free Macaroni & Cheese

“My family never gets tired of this recipe and can't seem to get enough of it, it's so good,” exclaims Pam Kaiser of Mansfield, Missouri. This is a very flavorful option for those who are lactose-intolerant.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    3 servings

Ingredients

  • 1 cup uncooked elbow macaroni
  • 1/4 cup soy milk
  • 2 tablespoons crumbled soft tofu
  • 1/3 cup canola oil
  • 4 teaspoons nutritional yeast flakes, optional
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon ground turmeric
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon paprika
  • 2 teaspoons margarine

Directions

  • Cook macaroni according to package directions. Meanwhile, place soy milk and tofu in a blender. While processing, gradually add oil in a steady stream. Add the yeast flakes if desired, soy sauce, turmeric, garlic salt and paprika; cover and process until smooth.
  • Drain macaroni; toss with sauce mixture. Transfer to a 3-cup baking dish coated with cooking spray; dot with margarine. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Nutrition Facts
1 cup: 354 calories, 29g fat (2g saturated fat), 0 cholesterol, 248mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 5g protein.

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  • keverwann
    Feb 2, 2009

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