Throwback Recipe That Will Make You Nostalgic
Mac and cheese was my favorite childhood meal. My favorite dinner used to be baked beans with Mac and cheese. Don’t judge me. 😏 Although you can find vegan mac and cheese in some restaurants here in Hong Kong. Nothing beats a freshly baked mac and cheese with a perfectly crunchy topping and an ooeyy gooey interior.
The Secret Ingredient of Vegan Mac and Cheese
Making vegan mac and cheese is both difficult and easy at the same time. It’s easy as all you have to do is to blend everything in a blender, then mix it into the macaroni and bake it in the oven. However, in order to imitate the dairy flavor of the cheese sauce, you have to find the right ingredients. Most vegan mac and cheese calls for cashews or coconut cream which doesn’t really replicate the taste of cheese very well.
In this recipe, I didn’t use any cashew nuts, so this recipe is perfect for people with nut allergy. By now, you may be wondering, “How are you going to recreate the creaminess of the sauce without cashews or any other nuts?” The secret ingredients of this finger-licking good vegan cheese sauce is my all-time favorite plant-based protein – Tofu. Tofu is so versatile that I love using it in various recipes, no matter if they are sweet or savory. The reason why I love using tofu is that first it has a relatively neutral taste; Secondly, it has a creamy texture without making the recipe overly heavy or oily.
In order to make the perfect vegan mac and cheese, you need to top it off with extra vegan cheese and bread crumbs. By doing so, the mac and cheese will come out crispy at the top, while staying moist and gooey in the inside.
Easily Made Gluten-free
This recipe can be easily made gluten-free by using gluten-free pasta (I used this one), and gluten-free bread crumbs. So if you are gluten intolerance, don’t worry, I got you! 😉
For more tofu recipes, check out the following blog posts.
- Basque burnt blueberry cheesecake
- Fig tofu mousse
- Matcha tofu mousse
- Easy sweet & sour tofu
- Fool-proof crispy baked teriyaki tofu
- Chinese tofu rolls
Healthy Vegan Mac and Cheese (Nut-free)Course: MainsCuisine: AmericanDifficulty: Easy
Nothing beats a freshly baked mac and cheese with a perfectly crunchy topping and an ooeyy gooey interior.
16 oz dry macaroni (use gluten-free one if necessary)
- Vegan Cheese Sauce
400g silken tofu
1/2 tsp apple cider vinegar
1/2 white onion (chopped)
5 cloves garlic (minced)
1/4 cup pasta water
1/2 cup aquafaba (or substitute with veggie broth)
1/2 cup of shredded vegan cheese (I used a mix of Miyoko’s cheddar cheese and Miyoko’s smoked farmhouse cheese)
2 Tbsp vegan butter
3 Tbsp nutritional yeast
Salt and black pepper to taste
More vegan cheese
Bread crumbs (use gluten-free one if necessary)
- Bring a large pot of water to a boil over high heat. Cook the pasta according to the package instructions.
- Preheat a small pan on medium heat, add vegan butter and turn heat to high. Add in the chopped onion. Sauté for 2-3 minutes to caramelize the onions. Add in minced garlic sauté for another minute. Set aside and let it cool for a bit before transferring to the blender container.
- In a high-speed blender, place all ingredients of the vegan cheese sauce into the mixer container, blend until smooth.
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, mix the cooked pasta and 3/4 of the cheese sauce.
- Pour the pasta into your choice of baking container, I used a cast iron casserole pan. Pour the remaining 1/4 of the cheese sauce on top. Add the toppings. Make sure they are evenly distributed.
- Cover the pan and bake for 15 minutes minutes. Then remove the cover and bake for another 10 minutes or until the top turns golden brown. Enjoy! 🧀
- You can store the cooked mac and cheese in the fridge for 3-5 days or in the freezer for up to 3 months.