Baked Macaroni and "Cheese" | VegWeb.com, The World's Largest Collection of Vegetarian Recipes

Ingredients

• 6 cups macaroni
• 8 ounces vegetable broth
• vegan butter, as needed
• 1 1/2 cups nondairy milk (I use soy)
• 1/2 cup vegan creamer
• 1 1/2 (8 ounce) containers vegan cream cheese (I use Tofutti)
• 4 tablespoons flour
• salt and pepper, to taste
• 1/2 bag (4 ounces) vegan mozzarella shreds (I use Daiya mozzarella style shreds)
• 1/2 bag (4 ounces) vegan cheddar shreds (I use Daiya cheddar style shreds)