Super Creamy Tofu Mac and Cheese
This Super Creamy Tofu Mac and Cheese is sure to take you to your happy place! Made in under 30 minutes, it is healthy and satisfying. Made without cashews.
Servings: 4
Calories: 318kcal
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
This recipe will last about 5 days in an airtight container in the fridge.
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
You'll need a couple of slices of vegan cheddar that are chopped up (or ½ slice per serving).
If you want to freeze it, know that the tofu sauce will change in texture and become grainy. If you really need to freeze it, it'll last several months in the freezer.
To thaw, place in the fridge to thaw slowly and prevent separation. Revive it with a splash of almond milk or soy milk when reheating it.
Nutrition
Calories: 318kcal | Carbohydrates: 49g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 81mg | Potassium: 233mg | Fiber: 1g | Sugar: 1g | Vitamin A: 390IU | Calcium: 31mg | Iron: 1.9mg
