Baked Macaroni and Cheese
Vegan chefs all take pride in seeing who can create the best dairy-free macaroni and cheese ever. Join in the friendly rivalry with this recipe. Don't tell anyone that the silken tofu is the secret ingredient for super creaminess.
INGREDIENTS | SERVES 6
- 1 12-ounce package macaroni
- 1 block silken tofu
- 1 cup soy milk
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon miso
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ cup nutritional yeast
- 2 tablespoons vegan margarine
- 1 cup bread crumbs
- ⅓ teaspoon nutmeg (optional)
- ½ teaspoon salt
- ½ teaspoon pepper
Prepare macaroni according to package instructions. Drain well and place in a large casserole or baking dish.
In a blender or food processor, purée together the tofu, soy milk, tahini, lemon juice, miso, garlic and onion powders, and nutritional yeast until smooth and creamy, scraping the sides to blend well.
Heat oven to 350°F.
Combine tofu mixture with macaroni in the casserole dish.
In a small skillet, melt the vegan margarine and add bread crumbs, stirring to coat. Spread bread crumbs on top of macaroni and sprinkle with nutmeg, salt, and pepper.
Bake for 20–25 minutes, or until slightly crispy.
Calories: 409 | Fat: 16g | Sodium: 486mg | Fiber: 4g | Protein: 16g