Vegan Mac and Cheese
fromfeastingathome.comwww.feastingathome.com/healthy-mac-and-cheese/comment-page-1
This healthy vegan mac and cheese recipe is incredibly flavorful! It's made with a luscious, creamy tofu sauce, without cashews. It's fast and easy, high in protein and gluten-free adaptable! (Adapted from Alison Collins, from Boots Bakery.)
Ingredients
Instructions
Bring salted pasta water to a boil. Cook pasta according to directions, drain cooked pasta without rinsing.
In a food processor or blender, add silken tofu, milk (or pasta water), yeast flakes, salt, pepper, olive oil, onion powder, dijon mustard, turmeric, vinegar, and cayenne blend until silky smooth.
Place noodles back in the same pot they boiled in and pour in the cheese sauce, gently warming over low heat just until heated through.
Toss and taste, adjusting with salt or a splash of vinegar. Place in an oiled 9 x 13 baking pan.
stir together with a fork panko and olive oil. Spread breadcrumbs evenly over the mac and cheese. Place in the oven, under the broiler for 3-5 minutes until golden brown, turning the pan as needed. Serve immediately.
Feel free to top with this Vegan Cheesy Sprinkle and minced parsley.
Nutrition
- Serving Size
- 1 scoop
- Calories
- 396 calories
- Sugar Content
- 3 g
- Sodium Content
- 834.5 mg
- Fat Content
- 15.2 g
- Saturated Fat Content
- 6.8 g
- Trans Fat Content
- 0 g
- Carbohydrate Content
- 50.1 g
- Fiber Content
- 3.3 g
- Protein Content
- 14.2 g
- Cholesterol Content
- 0 mg
