Heidi’s Mock and Cheese
Avg. rating 4 from 5 votes.Recipe Information
Ingredients
Directions
Bring water to a boil in a medium saucepan. Cook pasta 2 minutes less than time recommended in instructions.
Drain pasta in a colander, setting colander back over the pan to reserve the drained water. Set pasta aside.
In pan, mix 1/4 cup of the drained pasta water with the remaining ingredients (except for the rice milk). Stir and cook on low-medium heat until bubbles appear and mixture thickens, adding rice milk if mixture gets too thick.
Once desired consistency is obtained, add reserved pasta and mix in gently so the pasta doesn’t become mushy.
Serve warm.
Notes
Brewer’s yeast is an excellent source of iron, so parents of children under 2 will want to be aware so as not to overdo the iron content.
Copyright © 2006 Heidi Bayer. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Substitutions
