Easy recipe for Vegan Silken Tofu Mac And Cheese in 15 Mins
Craving a creamy, cheesy dish? This Vegan Silken Tofu Mac And Cheese is an easy, dairy-free dream. Learn the simple recipe and try it tonight
Ingredients
- 8 oz elbow macaroni or other small pasta
- 12 oz silken tofu (firm or extra-firm), drained
- ½ cup nutritional yeast
- ½ cup unsweetened plant milk (almond, soy, or oat)
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp turmeric powder (for color, optional)
- 1 tsp salt or to taste
- ¼ tsp black pepper or to taste
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. While the pasta cooks, proceed to the next step.
- While the pasta is cooking, combine the drained silken tofu, nutritional yeast, unsweetened plant milk, lemon juice, Dijon mustard, garlic powder, onion powder, turmeric powder (if using), salt, and black pepper in a high-speed blender. Blend until the mixture is completely smooth, creamy, and uniform in consistency. Taste the sauce and adjust seasonings as desired.
- Once the macaroni is cooked, drain it thoroughly and return it to the large pot.
- Pour the blended vegan cheese sauce over the drained macaroni. Stir well with a spoon or spatula to ensure all the pasta is evenly coated with the creamy sauce.
- Heat the mac and cheese gently over low heat for 1-2 minutes, stirring constantly, just until the sauce is warmed through and clinging to the pasta. Do not boil. Serve immediately and enjoy your quick and delicious Vegan Silken Tofu Mac And Cheese!
Notes
For an extra rich flavor, you can add 1 tablespoon of vegan butter to the blender with the sauce ingredients. If you prefer a thinner sauce, add an additional tablespoon or two of plant milk until desired consistency is reached. This dish is best served fresh but leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
