Vegan Macaroni and Cheese

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. For an even healthier sauce, try our Almost-Raw Cheez Sauce, based on baby carrots, raw cashews, nutritional yeast, and other nutrient-dense ingredients. Boost the nutrition of this comfort food meal by serving with plenty of fresh veggies — this goes well with simply prepared broccoli or kale — and a colorful salad or platter of fresh cut vegetables with dip.

Serves: 4 to 6 adults or 6 to 8 kids

  • 10 to 12 ounces pasta, any short shape like
    rotini, cavatappi, or elbows (preferably whole grain)
  • 12.3-ounce package silken tofu
  • 2 tablespoons vegan buttery spread like Earth Balance
  • 1 1/2 cups cheddar-style nondairy cheese (Daiya is good for this)
  • Salt to taste

Cook the pasta 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 Earth Balance and cheese. Slowly bring to a gentle simmer, stirring often, then cook over low heat until the cheese is thoroughly melted.

Combine the cooked pasta and sauce in a serving container and stir together. Season with salt to taste and serve at once.

Variations:
– Top with fresh bread crumbs and bake in a casserole dish at 400 degrees F. for 20 minutes, or until the top is golden and crusty.

– Top with your favorite steamed or sautéed green veggies — this is delicious with broccoli florets, spinach, chard, or kale.

– Adults might like to top their mac and cheese with browned onions, mushrooms, and/or sun-dried tomatoes.

Vegan Macaroni and Cheese

Nutrition Information:
Per Serving: 240 calories; 16.8g total fat; 18.9g carbs; 4.7g protein; 480 mg sodium

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16 comments on “Vegan Macaroni and Cheese

  1. Jamie Wiese

    So delicious! I used gluten-free pasta. Non-vegan family members said best mac and cheese ever. :0)

  2. Sharon Lindblad

    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!!!

  3. Nava Post author

    I can see how this sauce would go well with a quinoa-corn pasta. Glad you liked it. And its so incredibly easy!

  4. Awesome One

    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!!!!

  5. Jennifer Schuler

    For added cheesy flavor, and nutritional book, add Brewer’s Yeast, my not so little kids love this.

  6. Samantha

    I’ve made A LOT of variations of vegan Mac N’ Cheese, but this was by far my favorite recipe, and the easiest to make!

    For an added touch, I used 2 tablespoons of tahini, and sprinkled some veggie un-bacon bits on the top! Sooo yummy :)

  7. elisa

    DO I have to use silken tofu? Can I use any tofu? I don’t have that in the house right now and this recipe sounds too delicious not to try right now!!

  8. Nava Post author

    It’s best — creamiest with silken tofu, but go for it. Just make sure to blend really well and use a little extra unsweetened nondairy milk to give the sauce a creamier texture. Let me know how it works out!

  9. Anya

    I’ve been looking for a good dairy-free mac & cheese (dairy and I don’t get along well, but I still crave it), and this is SO good, and I’m pretty picky about cheese. I added a half teaspoon of paprika (like I used in my old non-vegan version) and a little garlic powder, gluten-free pasta and bread crumbs and baked it. I want to try it with the tahini next time. With this recipe, I might actually be able to go dairy-free. Thanks.

  10. Nava Post author

    Anya,that is so awesome. Thank you. I truly believe that milk that nature formulated for a calf is not a proper human food, and will be proven to be almost like a toxin in the future (much like “4 out of 5 doctors recommend camels.” And thanks for sharing your tweaks. They sound wonderful.

  11. Trish

    Just made this and it is fantastic. So fast and easy. I used regular white pasta because that is what I had on hand but will try quinoa next time as suggested. Also threw in a handful of frozen peas just for fun. This will make a regular appearance on my table.

  12. Nava Post author

    So glad you enjoyed it, Trish! I like the idea of the peas; any steamed green veggie is always a nice addition.

  13. Susanna Farley

    As other commentators have said, the dish looks and sounds delicious, but the fat content is super-high. which makes it less than healthy and completely off limits for me, an overweight vegan on a reducing diet.

    Any tips on how I could produce a lower fat version?

  14. Nava Post author

    Hi Susanna — this recipe was developed for growing kids, who need more fat. You can reduce the amount of fat by cutting the buttery spread in half, and using 1 cup vegan cheese rather than 1 1/2. Also, this was likely analyzed for the lower number of servings, and if enjoying more modest portions, it really stretches out more than that. Finally, one other great way to reduce the calories is to make zucchini “pasta” with a spiral slicer or vegetable peeler.

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