As always, I must apologize for the crappy pictures. Someday I will get something to use other than the camera on my phone, I promise. So you'll just have to trust me when I tell you that this vegan mac and cheese tastes much, much better than it looks in these pics.
You will notice in the top pic that there are two different types of pasta in the mix. This is not part of the recipe, and I was just trying to use up what was left in our pasta jars before we made a run to Winco's bulk section to stock up. You can use any type (or as many types of pasta as you would like).
Whenever I make this dish, I use gluten-free brown rice pasta to make vegan, gluten-free mac and cheese for me, and then make a second batch with whole wheat pasta for my partner. I also always like to make sure that there are plenty of leftovers to use for lunches and snacks for a couple of days, so the liquid portion of this recipe (the "cheese" sauce) is enough for two packages of pasta. If you are only making one package of pasta, just half the recipe, and you'll be all set.
Easy, Vegan Macaroni and Cheese Recipe (Gluten Free, if You Want It to Be)
What you need:
2 packages of gluten-free pasta (or any pasta if you don't need it to be gluten free)
For "Cheese" Sauce:
- 1 package of firm silken tofu
- 2 cups rice milk (or other non-dairy milk)
- 1 1/2 cups nutritional yeast
- 2 tablespoons olive oil
- 1 tablespoon Bragg's Liquid Aminos (or tamari or soy sauce)
- 2 teaspoons paprika
- 2 teaspoons minced garlic
- Salt and pepper to taste
- Gluten-free bread crumbs (optional)
What you do:
- Preheat oven to 350 degrees.
- Cook and drain your pasta (as directed on packaging).
- Mix all ingredients for "cheese" sauce in blender or food processor.
- Place noodles in baking dish.
- Pour "cheese" sauce over noodles.
- Mix well.
- If desired, top with gluten-free bread crumbs (or conventional bread crumbs if you don't need them to be gluten free).
- Bake uncovered for 20 minutes.
- Broil for two minutes if top is not quite brown enough.