Vegan Mac and Cheese with Silken Tofu Sauce
A vegan mac and cheese that even picky kids will love! Classic mac and cheese flavour, with a silken tofu mac and cheese sauce (no cashews!) that takes just 5 minutes to whip up in the blender.
Equipment
- High Speed Blender regular blender, or immersion blender...all will work!
Ingredients
- 12 ounce silken tofu or soft tofu
- ⅓ cup nutritional yeast
- 1 tablespoon Dijon mustard
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon freshly squeezed lemon juice
- ½ teaspoon paprika
- ½ teaspoon sugar yes, it makes a difference!
- 1 pound your favourite pasta
- ¼ cup vegan butter
Instructions
- Cook pasta according to package directions, drain and return to the pot off of the heat.
- While the pasta cooks, add the silken tofu, nutritional yeast, Dijon mustard, garlic and onion powder, salt, lemon juice, paprika, and sugar to the blender. Blend for 20 seconds on medium low, scrape the blender, then blend for 20 seconds on medium, scrape the blender, then finish by blending on medium high for 30 seconds until the sauces looks silky smooth.
- Add the vegan butter to the hot pasta, toss to coat and then pour over the cheese sauce and toss again.
Optional toppings
- If you like, it's also nice to transfer the pasta to a baking dish and either top it with melty vegan shreds or seasoned panko crumbs and broil just until the cheese is melted or the crumbs are golden brown.
Notes
Pro tip: one of the earlier iterations of this used Frank's red hot in place of Dijon. The grown ups really liked it! Franks is both acidic and sweet and salty all at the same time.
Hence the lemon juice and tiny bit of sugar in this recipe.