Nut Free Vegan Mac and Cheese
Make this oil-free vegan stovetop mac and cheese recipe on a busy worknight or a date night in with your sweatpants and cat! Using a silken tofu cheese sauce, this vegan mac and cheese is an easy dinner to make with simple methods and just 3 steps - boil, blend, and stir! It’s kid-friendly and omnivore approved, packs a plant protein punch, and has a dreamy creamy texture that is the real deal. You won’t believe this creamy sauce is made from tofu.
Ingredients
- 1 lb. medium shells or elbows
For the silken tofu cheese sauce:
- 1 16-oz package silken tofu
- 1/2 cup plain unsweetened non-dairy milk
- 1/2 cup nutritional yeast
- 2 Tbsp tomato paste
- 2 Tbsp lemon juice
- 2 Tbsp miso paste
- 2 Tbsp yellow mustard
- 2 large cloves garlic
- 2 tsp onion powder
- 1 tsp tapioca starch
- 1/2 tsp ground turmeric
- 1/2 - 1 tsp sea salt optional, taste first
- 1/2 tsp white pepper
Instructions
- Prep the pasta: Cook the pasta according to the package directions for 1 minute less than the instructions for al dente.
- Blend the sauce: Add all ingredients to a blender or food processor and blend until smooth and creamy, stopping to scrape down the sides as needed. Cover and set aside until ready to use.
- Bring it together: When the pasta is done cooking, strain it and add it back to the pot along with the vegan cheese sauce. Stir to combine and heat over medium low heat, stirring often, until completely warmed through, about 1-2 min. Taste and adjust seasoning. If desired, this is where you will add the salt and white pepper.
- Serve: Serve topped with a sprinkle of your favorite garnish: fresh parsley, smoked paprika, smoked salt, toasted breadcrumbs, vegan bacon, or freshly ground black pepper are all favorites in our house!
- Store leftovers in an airtight container in the fridge for 5-7 days. We do not recommend freezing this particular recipe.
Video
Notes
Substitution Options
- For the silken tofu: Soft tofu would work as a 1:1 sub. Medium firm tofu might work, but you would need to add more liquid. Soaked cashews or raw sunflower seeds would also work, but you would need to add liquid there too.
- For the non-dairy milk: You can use vegetable broth or 2 Tbsp vegan mayo mixed with 1/3 cup water. (It may sound weird, but it works!)
- For the lemon juice, miso paste, and yellow mustard: All of these ingredients combine to create that classic cheesy flavor and tang. Feel free to play around with the amounts or sub apple cider vinegar, rice wine vinegar, or white wine vinegar for any one of these ingredients. Dijon mustard and stone ground mustard with a dash of vinegar could also work.
- For the tapioca starch: Either skip it and cook the sauce a little longer or try cornstarch or arrowroot starch for a slightly different texture.
Nutrition
Serving: 1/6 the recipeCalories: 142kcalCarbohydrates: 25gProtein: 6gFat: 2gPolyunsaturated Fat: 1gSodium: 108mgFiber: 2gSugar: 1g
Tried this recipe?Let us know how it was!