This Super Creamy Tofu Mac and Cheese is sure to take you to your happy place! It is healthy and satisfying. Made without cashews.
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"My kids LOVE this mac and cheese! I love how healthy it is! - Anne"
This Super Creamy Tofu Macaroni and Cheese was inspired by my Tofu Nacho Cheese Sauce which tastes great on a Vegan Black Bean Nacho Burger or Tofu Nachos.
I started with the same ingredients for the base, then added in a few to make it taste more like mac and cheese.
The results are a creamy cheesy pasta that is rich and indulging. It's much healthier than the original, but to make it even healthier you could add your favorite vegetables.
For a spicy version try my Nacho Mac and Cheese.
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❤️ Why You'll Love It
- It has a creamy cheesy sauce but without the cheese.
- It is rich and comforting just like classic mac and cheese, but it's healthier.
- You can eat it as a main dish or a side dish. It's perfect for Thanksgiving.
🧾 Ingredients
- Pasta: I used elbow pasta, but you could use straight macaroni, penne, rotini, or another short pasta. I used brown rice elbow noodles to make it gluten-free when I originally posted this recipe. When I updated it I used Banza chickpea pasta, which I love even more because of its protein content. Use your favorite gluten-free pasta.
- Silken tofu (or soft tofu): Adds a creamy texture. I used a package of silken tofu found in the refrigerated section of the grocery store. You could also use the shelf-stable variety.
- Nutritional yeast: Adds a cheesy flavor. You can leave it out but it won't taste very cheesy.
- Mustard powder: Adds a bite and balances the cheesy flavor. You could also use Dijon mustard or yellow mustard. If you do, you'll need about ½ a tablespoon.
- Paprika: Paprika adds a smoky flavor.
- Turmeric: Adds color and flavor. You can leave it out.
- Corn starch or tapioca flour: When I originally posted this recipe I used corn starch, but found since then that I am intolerant to corn. You can use either, just note that you'll need twice as much tapioca flour.
- Vegan butter: Adds a rich buttery flavor.
- Salt and black pepper: Enhances flavors and adds flavor. I like to use sea salt.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
- Vegetables: broccoli, red pepper, mushrooms, cauliflower, carrots
- Greens: spinach, kale, collard greens
- Shredded vegan cheese for extra flavor
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🔪 Instructions
Step 1: Cook pasta per directions in a medium saucepan until al dente, since they will also cook in the sauce. Reserve about ¼ cup of pasta water.
Step 2: While the pasta cooks, add all the sauce ingredients except the vegan butter into a food processor or high speed blender.
Step 3: Blend until smooth and creamy.
Step 4: Add the vegan cheese sauce to a large pan. Add vegan butter and cook on medium heat until the vegan butter melts.
Step 5: Add the pasta and pasta water and stir to combine.
Step 6: Cook on medium heat and simmer until heated through.
🥡 Storage
This stovetop mac and cheese recipe will last about 5 days in an airtight container in the fridge.
♨️ Reheating
You can reheat it in the microwave or on the stove. Add a splash of non-dairy milk or water to wake the pasta back up.
Cooked pasta can dry up so it needs liquid to revive it. You can also add some shredded vegan cheddar or vegan butter if you don't mind processed foods.
🍝 Other Vegan Pasta Recipes
If you tried this Tofu Mac and Cheese Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
This ultra-creamy mac and cheese is dairy-free, nut-free, and gluten-free. This is the side dish you're going to want on your Thanksgiving menu!
📋 Recipe
Super Creamy Tofu Mac and Cheese
Equipment
Ingredients
- 8 ounces elbow noodles - I used brown rice
- 14 ounces silken tofu
- ¼ cup nutritional yeast
- ½ teaspoon mustard powder
- ½ teaspoon paprika
- ½ teaspoon turmeric
- 2 tablespoons corn starch
- 2 tablespoons vegan butter - I used Earth Balance
- Salt and pepper
Instructions
- Cook noodles as per directions, but 3-4 minutes less than cooking time, since you'll be cooking noodles in the sauce later. Drain pasta, reserving a ¼ cup of the pasta water.
- Mix all the sauce ingredients except the vegan butter in a food processor.
- Pour the sauce into a pan. Add the vegan butter. Cook on medium heat until the vegan butter melts. Add pasta and pasta water. Simmer for about 5 minutes or until heated through.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Suzy says
This was good! I used bowtie pasta because I had it here. My sauce was a bit thick, so I was glad I reserved a bit more pasta water. And I added some frozen peas too. Definitely quick and tasty!
Willow Moon says
Thanks Suzy, I’m so glad you liked it!
Desiree says
I've never used silken tofu before but found some recently. I wanted to make an easy high protein dinner and this was perfect.
I added a little white miso, a tiny splash lemon juice and ACV, and some Franks Red Hot seasoning!
So yum! Thank you!
Willow Moon says
Thanks Desiree, I'm so glad you liked it! Those sound like great additions!
Roger Nehring says
This was tasty and creamy and very easy.
Willow Moon says
Thanks Roger, I'm glad that you liked it!
Anne says
My kids LOVE this mac and cheese! I love how healthy it is!
Willow Moon says
Thanks Anne!