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Recipe by Toni Okamoto
Cook the pasta according to package instructions, drain, and set aside.
In a medium pot over medium heat, heat the tomato sauce. Stir in the Daiya shreds and let them melt for 1 to 2 minutes. If the sauce starts bubbling, lower the heat.
Stir in the onion, ¼ teaspoon of salt (add more if needed), pepper, and cooked pasta. Mix until well-combined, serve hot.
Toni is the founder of Plant-Based on a Budget, the popular website and meal plan that shows you how to save dough by eating veggies. She’s also author of the Plant-Based on a Budget Cookbook, co-author of The Friendly Vegan Cookbook, and the co-host of The Plant-Powered People Podcast.
No matter how you eat, we have a variety of plant‑based, dairy‑free, allergen‑free food and ingredients for you to delight in.