In honor of World Vegan Day, I’m making my favorite vegan macaroni and cheese. If you liked my previous recipe, pumpkin mac and cheese, then you’ll probably enjoy this recipe. This recipe is more unhealthy, as I use Daiya, but the protein from the tofu and nutrients from the nutritional yeast make me feel a little less bad about it (only a little.)
I adapted this recipe from the Vegan Mac Daddy recipe from Veganomicon. If you don’t own that book, you should. Also, anyone interested in purchasing Christmas presents for me, I’m sure my sister would like her copy back.
- 1/2 lb cooked macaroni (I use orecchiette because it’s so darn cute)
- 1/4 lb medium firm tofu
- 2 tbsp canola oil
- 2 cloves garlic, minced
- 1/4 cup flour
- 2 cups vegetable broth
- 1/2 cup nutritional yeast
- 3/4 cup Daiya cheddar shreds
- 1 tbsp tahini
- 1 tbsp yellow mustard
- 1 tsp salt
- 1/2 tsp white pepper
- sprinkle of yellow curry powder(optional)
2. Assemble ingredients. Mince garlic and crumble tofu. I add a little salt and pepper to the tofu when I crumble it.
3. Heat a medium saucepan over medium heat. Add oil and garlic, cook for 2 minutes. Add flour.
4. When flour mixture has slightly darkened, add vegetable broth, salt, pepper, tahini, mustard, and nutritional yeast. Continue to stir while mixture thickens. Add curry powder if desired (I only use it for color.)
5. Add tofu. I used my immersion blender because I wanted my sauce to be smooth, but if you don’t mind a few lumps, feel free to leave as is.
6. Reduce heat and add Daiya. Stir until combined.
7. Pour sauce over noodles and sprinkle with extra Daiya, if desired. Place in oven for about 20 minutes.