Vegan Soyrizo Mac and Cheese

I’ve got a lot of recipes for you folks this week, ones that I am pretty darn proud of too. Here’s the first of several for this week, a very Lilith Meal indeed.


  • 1 box macaroni noodlesIMG_6378
  • 1 container vegan soyrizo
  • 4 roma tomatoes, chopped
  • large handful of spinach
  • 2 TBsp all american spice mix
  • 1/2 bag daiya cheddar
  • 1.5-2 cups almond milk
  • 2 tsp mustard
  • 2 TBsp flour
  • 2 TBsp olive oil
  • 1/2 cup nutritional yeast flakes
  • 2 tsp garlic
  • dash of salt and pepper
  • tofutti sour cream to top

Start cooking your noodles according to the package.IMG_6377

In a cast iron skillet cook the soyrizo in a little olive oil over medium heat. Turn down to low heat after 3-4 minutes and add the tomatoes and all american spice mix- cook another 3-4 minutes then remove from heat.

In a sauce pan heat the 2 Tbsp olive oil- whisk in the flour. Then add the almond milk, mustard, garlic, nutritional yeast, and salt and pepper. Whisk until thick- then stir in the daiya and cook another couple minutes until melted.

Mix the cheese sauce with the cooked noodles. Then serve by putting the noodles on your dish first, a handful of spinach on top of that. Top this with the soyrizo and then the sour cream. Enjoy! IMG_6379IMG_6380


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