2 cups elbow macaroni (500 ml.)
3/4 cup grated cheddar Veganrella cheese (175 ml.)
1 1/2 cups Tofutti sour cream alternative (375 ml.)
1 tablespoon Soy Garden butter (15 ml.)
1/2 - 1 cup chopped green onions
Cook macaroni as directed, adding a pinch of salt to prevent sticking.
When the noodles are done add the butter and cheese, stirring well.
Next, add sour cream, pepper and salt.
Now, stir in most of the onions but leave a few aside (about 2 tablespoons).
Broil mixture for 2-3 minutes, or until it's golden on top.
Sprinkle with remaining onions and enjoy!
(My veggie kids- five and two- absolutely LOVE this meal! We really can't get enough of it... Delicious! :p You can also add peas, broccoli, carrots, spinach, et cetera for more nutrients...)