Vegan Macaroni and Cheese |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is extra cheesy and creamy. Stay away from this if you don't like nutritional yeast sauces. I'm unsure of the origin of this recipe. It was sent to me by friend, and I have made slight modifications to it. Canola, vegetable oil, or melted Earth Balance (have never tried that) can be substituted for the coconut oil Ingredients:
1 1/2 cups plain nondairy milk |
1 cup water |
1/3 cup tamari |
1 1/2 cups nutritional yeast |
1 tablespoon paprika |
1 tablespoon garlic powder |
1 tablespoon salt |
4 ounces firm tofu |
1 cup refined coconut oil (melted) |
1 1/2 lbs pasta |
1 cup vegan cheese, shredded (optional) |
Directions:
1. Preheat oven to 350°F.
2. Cook pasta according to package directions.
3. Blend all other ingredients in a blender of food processor.
4. Put cooked pasta in 9 x 13 baking pan.
5. Pour sauce over pasta and mix together.
6. Top with vegan cheese.
7. Bake about 15 minutes.
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