Description
This healthy vegan mac and cheese recipe is incredibly flavorful! It’s made with a luscious, creamy tofu sauce, without cashews. It’s fast and easy, high in protein and gluten-free adaptable! (Adapted from Alison Collins, from Boots Bakery.)
Ingredients
Units
- 3 cups (12 ounces) dry small pasta like ditalini or elbow macaroni (or sub-gluten-free pasta, or chickpea or lentil pasta for high protein)
- 1 pkg (12 ounces) Silken Tofu (firm, or extra firm)
- 1/4 cup soy milk, coconut milk or hemp milk (whatever plant milk you like)
- 1/4 cup nutritional yeast flakes
- 1 1/2 teaspoons salt, adjust to taste
- 1/4 –1/2 teaspoon black pepper, adjust to taste
- 3 tablespoons avocado oil or olive oil (or melted vegan butter)
- 1 teaspoon onion powder, or garlic powder
- 1 tablespoon dijon mustard
- 1/4 teaspoon turmeric (optional for color)
- 2 teaspoons apple cider vinegar (sub lemon juice)
- 1/16th teaspoon cayenne (for less spicy use 1/4 teaspoon paprika)
Bread Crumb Topping
Instructions
- Bring salted pasta water to a boil. Cook pasta according to directions, drain cooked pasta without rinsing.
- In a food processor or blender, add silken tofu, milk (or pasta water), yeast flakes, salt, pepper, olive oil, onion powder, dijon mustard, turmeric, vinegar, and cayenne blend until silky smooth.
- Place noodles back in the same pot they boiled in and pour in the cheese sauce, gently warming over low heat just until heated through.
- Toss and taste, adjusting with salt or a splash of vinegar. Place in an oiled 9 x 13 baking pan.
- For the bread crumb topping stir together with a fork panko and olive oil. Spread breadcrumbs evenly over the mac and cheese. Place in the oven, under the broiler for 3-5 minutes until golden brown, turning the pan as needed. Serve immediately.
- Feel free to top with this Vegan Cheesy Sprinkle and minced parsley.
Notes
The original recipe can be found here: Boot’s Bakery Mac and Cheese
Feel free to stir in sautéed mushrooms or wilted greens.
Top with vegan cheddar cheese if desired. Add on top of the noodles then top with bread crumbs.
Leftovers will keep in a sealed airtight container for 4 days in the fridge.
TIP: The creamy tofu sauce tends to dry out if heated too long. When reheating leftovers in the oven add a little plant milk and cover with foil.
Nutrition
- Serving Size: 1 scoop
- Calories: 346
- Sugar: 3 g
- Sodium: 834.5 mg
- Fat: 15.2 g
- Saturated Fat: 6.8 g
- Carbohydrates: 50.1 g
- Fiber: 3.3 g
- Protein: 14.2 g
- Cholesterol: 0 mg