Ingredients for The Best Vegan Macaroni And Cheese Ever
- Plain Soymilk
- Water
- Tamari
- 1 cup nutritional yeast
- Paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- Firm Tofu
- Canola Oil
- Macaroni Noodles
- 1 tablespoon Dijon mustard
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How to Make The Best Vegan Macaroni And Cheese Ever
- Preheat oven to 350°F (175°C).
- Cook 1 pound of elbow macaroni according to package directions until al dente. Drain and set aside.
- While pasta cooks, combine all sauce ingredients (except pasta) in a high-speed blender until completely smooth and creamy. If the sauce is too thick, add a splash of plant-based milk to reach desired consistency.
- Add the cooked pasta to a greased 9x13 inch baking dish.
- Pour the cheese sauce evenly over the pasta, stirring gently to combine.
- Bake for 15-20 minutes, or until the top is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
23g
Fat
18g
Carbs
37g
