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Mac and Cheeze

Yields8 ServingsPrep Time10 minsCook Time15 mins

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

 1 (13.25 oz) box of whole-wheat pasta, preferably macaroni
"Cheeze" Sauce
 ¾ cup unsweetened soy milk
 ¾ cup nutritional yeast flakes
 ½ cup canola or vegetable oil
 ½ cup water
 2 tbsp Bragg Liquid Aminosor low-sodium soy sauce
 ¼ (16 oz) package firm tofu
 ½ tbsp garlic powder
 ½ tbsp paprika
 ½ tbsp salt
 ½ tbsp mustard (optional)
 ¼ cup breadcrumbs (optional)
1

Cook the pasta according to package directions.

2

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.

3

Combine the sauce with the cooked pasta and either serve immediately or cook further in the oven with the following instructions:

4

Preheat oven to 350°F.

5

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.

Nutrition Facts

8 servings

Serving size

¾ cup

Amount per serving
Calories348
% Daily Value *
Total Fat 16g21%

Saturated Fat 1.3g7%
Trans Fat 0g
Cholesterol 0mg
Sodium 675mg30%
Total Carbohydrate 41g15%

Dietary Fiber 5g18%
Total Sugars 1g
Protein 14g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.