Vegan Macaroni and Cheese
This basic vegan macaroni and cheese is rich and comforting. Using pureed silken tofu as a base makes it super easy.
Serves: 4 to 6 adults or 6 to 8 kids
- 10 to 12 ounces elbow macaroni
(or other short pasta shape such as cavatappi) - 12.3-ounce package silken tofu
- 2 tablespoons nonhydrogenated margarine
- 1 1/2 cups firmly packed cheddar-style nondairy cheese
(Daiya is good for this) - Salt to taste
Cook the macaroni in plenty of rapidly simmering water until al dente, then drain.
Meanwhile, puree the tofu until perfectly smooth in a food processor or blender. Transfer to a medium sauce pan and add the margarine and cheese. Slowly bring to a gentle simmer, stirring often, then cook over low heat until the cheese is thoroughly melted.
Combine the cooked macaroni and sauce in a serving container and stir together. Season with salt to taste and serve at once.
VARIATION: Top with fresh bread crumbs and bake in a casserole dish at 400 degrees for 20 minutes, or until the top is golden and crusty.
- Find more of VegKitchen’s Vegan Dinner Recipes and more Casseroles And Other Comfort Foods.
- Here are more hearty vegan pasta recipes.
Print This Post
So delicious! I used gluten-free pasta. Non-vegan family members said best mac and cheese ever. :0)
I made this today with gluten free pasta made from quinoa and corn. This pasta is fantastic, and will make me think twice about whole wheat pasta. I am not gluten sensitive – just like to try new things.
This has to be the best vegan cheese sauce EVER!!!
I can see how this sauce would go well with a quinoa-corn pasta. Glad you liked it. And its so incredibly easy!
This recipe is going to be awesome! I am a vegan, and I can’t wait to try some good maccoroni and cheese! The recipe sounds delicious!!!!
For added cheesy flavor, and nutritional book, add Brewer’s Yeast, my not so little kids love this.
Thanks, Jennifer. Are you sure you don’t mean nutritional yeast?