Creamy Vegan Mac and Cheese in the Rice Cooker

Last night my little guy couldn't sleep and so we let him stay up late watching cooking shows with us, and he said, "Oh, I want mac and cheese!"  It was late and I wanted him to go to sleep, so I said, "I'll make you mac and cheese for breakfast."

This morning came, and I knew the rice cooker mac and cheese was going to save the day.  And was I ever right!  This is exactly the kind of easy recipes I was wanting to share when I started this blog, so here it is and I hope you love it!

In under 20 minutes we had creamy mac and cheese with slightly crispy edges just like baked mac and cheese.  

Recipe

Ingredients
2 cups elbow macaroni
2 1/2 cups water
1 TB vegan butter (I use Earth Balance)
2 TB vegan cream cheese (Tofutti is my favorite)
2 TB cashews blended with 3/4 cup water until a milk consistency 
1 cup Daiya shreds (I like cheddar for this)
1 tsp garlic salt

Gadgets
Blender
Rice Cooker

Method
Mix all ingredients in rice cooker and stir as well as possible.  Then set rice cooker to cook and set a timer for 5 minutes.  At 5 minutes, stir, and then set for another 5 minutes.  At the 10 minute mark, stir again and taste (it may be sticking to the bottom a bit, just gently scrape away).   If the noodles still need some time, give it another 2-3 minutes and check again.  Mine took exactly 13 minutes total this morning, and it was PERFECT.

Check out some more of my recipes using the rice cooker HERE.