Vegan Mac and “Cheese”

Prep/cook time: ~20 minutes
~4 servings

  • 12 oz. package of soft silken tofu
  • 1/4 cup + 1 tbsp. nutritional yeast
  • 1 tbsp. regular yellow mustard
  • 1 tsp. Dijon mustard
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tbsp. tamari or soy sauce
  • 2 tbsp. olive oil
  • 6 oz. diced tomatoes
  • 12 oz. box of dried whole wheat pasta

Blend everything using a hand blender and poor over cooked pasta. I’ve mixed it successfully with both whole wheat penne rigate and whole wheat rigatoni. I think the tomatoes add a welcome flavor, but also (along with the olive oil) thin the sauce out a bit, making it less of an immovable congealed blob if I end up refrigerating some of it.

Adapted from recipe at Beer and Tofu.

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