Many folks drawn to making vegan dishes might already know some of the tricks to making a great dairy-free mac & cheese, but if you haven’t heard them yet: nutritional yeast is key, soymilk and tofu add a decadent, silky bite, and mustard, although optional in this recipe, is a big, big flavor-booster
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 13.25-ounce | box | of whole-wheat pasta, preferably macaroni | ||
| "CHEESE" SAUCE: | ||||
| ¾ | cup | unsweetened soy milk | ||
| ¾ | cup | nutritional yeast flakes | ||
| ½ | cup | canola or vegetable oil | ||
| ½ | cup | water | ||
| 2 | tablespoons | low-sodium soy sauce | ||
| ¼ | (16-ounce) package | firm tofu | ||
| ½ | tablespoon | garlic powder | ||
| ½ | tablespoon | paprika | ||
| ½ | tablespoon | salt | ||
| ½ | tablespoon | mustard (optional) | ||
| ¼ | cup | breadcrumbs (optional) |
Instructions
- Cook the pasta according to package directions. While the pasta is cooking, prepare the cheese sauce by simply adding the rest of the ingredients—except the breadcrumbs—to a high-speed blender and blending until smooth. Combine the sauce with the cooked pasta and either serve immediately or cook further in the oven with the following instructions:
- Preheat oven to 350°F. Add the pasta and sauce to a 9x13 casserole dish. Liberally spread breadcrumbs over the top of the dish and bake in the oven until the breadcrumbs are toasty and browned, about 10-15 minutes.
Prep Time: 20-30 minutes Serving Size: 6-8 servings
