There are lots of vegan mac and cheese recipes online. This is my version and I think it is very good and hits the spot when you have the craving. I added frozen peas to give it that "boxed macaroni and cheese with peas” taste that is what I crave. You can omit them, or add broccoli, spinach, shredded carrots or whatever else suits your fancy.
- 1 pkg vacuum-packed silken tofu. I used Mori-Nu Silken Soft which I bought at a nearby Asian market.
- 1/3 cup raw cashews
- 1 tbs prepared Dijon or brown mustard (or 1 tsp dry mustard)
- 2 cloves garlic
- 1 tsp hot sauce (such as Tabasco or Frank’s)
- 1/3 cup nutritional yeast flakes
- 1 tbs vegan margarine (I’ve done taste tests and Earth Balance is my favorite)
- 1 lb small pasta shape of your choice
- 1 cup frozen peas
Place ingredients in food processor bowl or blender and process until smooth and creamy. Transfer to a medium sized sauce pan and heat gently over medium heat, stirring constantly. You just want to get it hot. If it starts to thicken too much you can add a bit of non-dairy milk of your choice. Set aside until pasta is cooked.
In the meantime, boil enough water for the small macaroni of your choice. When I make mac and cheese with frozen peas, I have the peas waiting in the colander for when I drain the macaroni. This thaws them sufficiently to be blended with the sauce.
Add the cooked pasta to the sauce, stir well to combine and taste for seasoning. You may need to add a bit of salt at this point. You can also pour into a casserole dish, cover with buttered bread crumbs and bake for about 25 minutes in a medium-hot oven (375-400).
*Note---the second time I made this I used Hodgson Mill whole wheat pasta shells. If you are feeling virtuous, by all means use whole wheat (or other whole grain pasta) but if you are craving the comfort food mac and cheese experience I suggest going with traditional elbow macaroni or shells. I found the Hodgson Mill product to have a bit too much tooth to be satisfying as mac and cheese.