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    You are at:Home»Dairy-Free Recipes»Soup»Vegan Macaroni and “Cheese” Soup

    Vegan Macaroni and “Cheese” Soup

    0
    By Alisa Fleming on February 20, 2009 Soup

    Vegan Soups and Hearty Stews for All SeasonsThis recipe has been reprinted here with permissions from Nava Atlas’s new cookbook, Vegan Soups and Hearty Stews for All Seasons. It is actually the veganized version of her bestselling Vegetarian Soups for All Seasons. The new version includes dairy-free recipes such as Leek and Mushroom Bisque, Savory Baked Onion Soup, and Orange-Butternut Squash Soup, and this lovely Vegan Macaroni and “Cheese” Soup …

    Vegan Macaroni and “Cheese” Soup
     
    Print
    Prep time
    20 mins
    Cook time
    20 mins
    Total time
    40 mins
     
    Author: Nava Atlas
    Serves: 6 to 8 servings
    Ingredients
    • 1½ tablespoons margarine or olive oil
    • 1 large yellow onion, finely chopped
    • 2 medium celery stalks, finely diced
    • Two 16-ounce cans cannellini beans, drained and rinsed
    • 2 cups water
    • 1 vegetable bouillon cube
    • 1½ teaspoons salt-free seasoning (such as Mrs. Dash)
    • 1 teaspoon mustard powder
    • ½ teaspoon dried dill
    • 2 cups small pasta, such as shells or elbows
    • 1½ cups rice milk, or as needed
    • 1½ cups firmly packed cheddar-style nondairy cheese
    • 1 cup frozen peas
    • Salt and ground pepper, to taste
    Instructions
    1. In a large saucepan or Dutch oven over medium-low, combine the margarine or oil, onion and celery. Saute until the onion and celery are golden, about 5 minutes.
    2. Add the beans, water, bouillon cube, salt-free seasoning, mustard powder and dill. Bring to a simmer, then cover and reduce the heat to simmer for 20 minutes.
    3. Meanwhile, bring a medium saucepan of salted water to a boil. Add the pasta and cook until al dente, about 6 to 7 minutes. Drain and set aside.
    4. When the soup has simmered, stir in the rice milk and cheese.
    5. Heat, stirring constantly, until the cheese has melted. Transfer the soup, in batches if necessary, to a blender. Puree until very smooth.
    6. Return the soup to the pot. If desired, the soup can be thinned with additional rice milk.
    7. Add the peas and cooked pasta, then continue cooking over very low heat until hot. Season with salt and pepper.
    3.2.2704
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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