Vegan Mac and Cheese

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Total Time

30 minutes

Prep Time

15 minutes

Cook Time

15 minutes

Rating

(23)

Ingredients

4 servings

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)
1 cup panko or dry bread crumbs (or gluten-free panko)
2 tablespoons olive oil

American Baking Beginner Vegetarian ...

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Preparation

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Step 1

Bring salted pasta water to a boil. Cook pasta according to directions, drain cooked pasta without rinsing.

Step 2

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.

Step 3

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.

Step 4

Toss and taste, adjusting with salt or a splash of vinegar. Place in an oiled 9 x 13 baking pan.

Step 5

For the bread crumb topping

Step 6

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.