1 pound noodles, any cute little shape
1 can (10 ounces) condensed tomato soup
3 tablespoons vegan cream cheese (I recommend Tofutti)
pinch garlic powder
2 tablespoons vegan butter (I recommend Earth Balance)
1. While your noodles are boiling, heat up the soup, cream cheese, butter and garlic powder and stir until all melty together.
2. If you want to add a splash of water to thin it out a bit go ahead, but only a little at a time because you dont want it runny.
3. Once your noodles are done, drain them and stir everything together and voila!
Luckily this recipie requires only slightly more effort than the canned version, and pretty much satisfies my cravings (which I still have, to this day). This recipie is good for kids or picky eaters because there are no new strange tastes and has little easy to eat noodles.
Source of recipe: This recipie came about several years ago when I realized, to my horror, that being vegan meant I couldn't eat spaghettios anymore. I dont think you realize what a loss this was for me. I would literaly just sit on the couch and eat this stuff right out of the can, about a can per day. Yes it was gross. But I missed it.