If you think going dairy-free means saying goodbye to rich, comforting mac and cheese, think again. This creamy vegan mac and cheese is everything you crave – silky, flavorful, and totally satisfying – without a drop of dairy. Whether you’re vegan, lactose-intolerant, or just looking to eat more plant-based meals, this recipe delivers all the nostaglic goodness of the classic dish, with a wholesome twist. Let’s dive into the magic of this dish!
- Bring a large pot of salted water to a boil. Cook pasta according to package directions.
- While the pasta cooks, combine tofu, nutritional yeast, Dijon mustard, garlic powder, onion powder, salt, lemon juice, paprika and sugar in a high speed blender until smooth.
3. Drain pasta and transfer back into the warm pot. Add plant-based butter and stir until melted.
4. Pour in the sauce and stir to combine. Scoop into serving bowls and garnish with an additional dash of paprika.
Creamy Vegan Mac and Cheese
Serves 4-6
All you need:
1 pound dry pasta (I used rotini, but choose whatever shape you want)
1 (16 ounce) package silken tofu
1/3 cup nutritional yeast
1 tablespoon Dijon mustard
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
Juice of 1/2 lemon
1/2 teaspoon paprika
1/2 teaspoon sugar
1/4 cup plant-based butter
All you do:
- Bring a large pot of salted water to a boil. Cook pasta according to package directions.
- While the pasta cooks, combine tofu, nutritional yeast, Dijon mustard, garlic powder, onion powder, salt, lemon juice, paprika and sugar in a high speed blender until smooth.
- Drain pasta and transfer back into the warm pot. Add plant-based butter and stir until melted.
- Pour in the sauce and stir to combine. Scoop into serving bowls and garnish with an additional dash of paprika.