1 box safe macaroni-style noodles
1 stick safe margarine (Gavankar recommends Fleischmann’s Unsalted dairy-free; found in most Harris Teeters))
1/2 cup Tofutti soy sour cream
1 cup Follow Your Heart Vegan soy mozzarella, shredded
Boil, salt and drain pasta before coating lightly in olive oil. Combine margarine with soy sour cream and shredded mozzarella. Melt over low heat. Stir. The soy cheese will melt, but it takes a few minutes. Fold in the drained macaroni noodles and salt to taste.
To keep warm, boil a cup of water and pour it into a thermos or food jar and let it sit for five minutes. Pour out the boiling water and put in the freshly heated food before sealing tightly.
Recipe courtesy of Tricia Gavankar
