I’m SO happy with the results of this vegan mac and cheese recipe! If you only try one recipe from my blog – make this one! This is not your typical vegan Mac and Cheese recipe using cashews or carrots and potatoes. I’ve created this creamy cheesy sauce with silken tofu and soy milk. You can’t taste the tofu, I promise!
I’ve found that the majority of mac and cheese recipes out there are cashew based. I wanted to create a nut-free version so those with allergies can enjoy a delicious mac and cheese. As with all vegan mac and cheese recipes, it won’t taste exactly like a dairy based mac and cheese. If it’s not dairy, it won’t taste like dairy. When vegans make a ‘cheese’ product we obviously know it won’t ever taste exactly like dairy based cheeses (although I’ve tasted some that are super close!). The point is that it mimics that ‘cheesy’ flavour and it satisfies the craving for that cheesy flavour. This vegan mac and cheese recipe does exactly that – it mimics the cheesy flavour and it’s also mimicking that creamy texture of melted down cheese.
An Easy Mac and Cheese
I like that this recipe isn’t super time consuming. To make the sauce, all you do is throw everything in the blender. If you have your pasta cooking while you make the sauce, you’ll save more time. The most time consuming part is the baking. This recipe comes together in about 1 hour. When I want Mac and Cheese, I don’t want to wait for it!
I really hope you try out this recipe! If you do, I’d love to know what you think and hear your feedback. You can either comment below or let me know on instagram by tagging me in a picture of your recreation @nicolemgallant 🙂 If you don’t like my recipe, I would try Chocolate Covered Katie’s or Lauren’s at hot for food.
Vegan Mac and Cheese
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Oil-free, Nut-free, Gluten-free Optional
4 cups macaroni pasta of your choice
530 gram package of silken tofu
2 cups unsweetened soy milk
1/2 cup + 2 tbsp nutritional yeast
2 tsp salt
1 tbsp red miso paste
1/2 tbsp onion powder
1 tbsp white vinegar
1/2 tsp paprika
1/2 tsp turmeric
2-3 tablespoons bread crumbs
Preheat the oven to 325°F
In the large pot, cook the pasta to package instructions.
While the pasta is cooking, you can prep the cheese sauce. Put the silken tofu, soy milk, nutritional yeast, salt, miso paste, onion powder, white vinegar, paprika and turmeric into your blender and blend until it's a smooth sauce. You may have to stop the blender and use a spatula to scrape the sides to make sure everything gets mixed in.
When your pasta is finished cooking, you can strain and then transfer into the baking dish. Pour the cheese sauce over the macaroni and use a spoon to mix everything around and make sure it's evenly distributed.
Sprinkle the bread crumbs over the dish using as much or as a little as you want.
Cover the dish with aluminum foil and bake for 30 minutes. Uncover the dish and bake for another 10 minutes.
If you need to make this recipe gluten-free, make sure you choose a gluten-free pasta and gluten-free bread crumbs
You can add in a little more paprika if you want or even a pinch of nutmeg. Nutmeg is a fairly strong spice so I would only add a really small pinch!
The pictures show Panko bread crumbs because that's all I had at the time. If you use bread crumbs, you'll probably see them brown up a bit more.