| | Directions | | Sauté onion in the margarine until clear. Add in the flour until it combines and makes a roux. Slowly add in the milk of choice stirring constantly to keep it from clumping. Add in the noodles. Cover, lower temp to low, and stir every 5-ish minutes. until the sauce becomes thick and the noodles are cooked through. Turn off heat and add in "cheese" of choice. Sprinkle in salt to taste. If you use the Tofutti stack the slices in a big stack and chop it into small squares to get it to melt. The daiya gives it a creamier texture though. |
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| Ingredients | | - |  | 16 ounces safe pasta (works with wheat pasta, quinoa pasta, brown rice pasta.) |
| - | | 1/2 cup margarine or oil |
| - | | 1/4 cup flour (works with wheat, oat, brown rice, and quinoa flours) |
| - | | 6 cups non-dairy milk (works with soy, rice, oat, and coconut.) |
| - | | 1 onion (medium) |
| - | | 1 package daiya "cheese" or Tofutti "cheese" |
| - | | salt to taste |
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