Mac & Cheeze

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

  1. 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:
  2. 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
Jonathan Ewald
Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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