Vegan Mac N Cheese
- Sally Rychlak
- Mar 16
- 1 min read
For some reason I bought silken tofu at whole foods the other day, despite never having eaten silken tofu. I thought maybe I could come up with a high protein dessert with it or something, but the idea for vegan mac n cheese struck me as I was plotting my girl dinner for the evening. I recently rediscovered nutritional yeast and have a new appreciation for the cheesiness of what at first looks like fish food (sorry).
I've been trying to eat more protein in general, incorporating a lot of greek yogurt, cottage cheese, whey protein, which are all wonderful sources of protein, however, my skin could benefit from less dairy. This vegan mac n cheese is dairy-free, high-protein, creamy, and (as with most of my recipes) gluten free.
Add in your favorite sauteed veggies for a well-rounded girl dinner.
1
Tips
Add some smoked paprika for a hint of spice.
2
Variations
Try adding sauteed vegetables such as spinach, red onion, bell pepper, peas to enhance the dish with more nutrients and color.
Notes
1
Boil water in a large pot, add a pinch of salt, and cook the chickpea pasta according to the package instructions until al dente. Collect 1/4 cup pasta water, drain the rest, and set aside.
2
In a food processer, combine silken tofu, nutritional yeast, garlic, lemon juice, and almond milk. Blend until the mixture is smooth and creamy. Season with salt and pepper, red pepper flakes to taste.
3
Heat olive oil in a large pan over medium heat. Pour in the blended tofu mixture and gently stir until the sauce is heated through, about 3-5 minutes.
4
Add the drained pasta to the pan with pasta water and toss until the pasta is well coated with the sauce.
5
Serve immediately, garnished with fresh herbs or a sprinkle of additional nutritional yeast if desired.
Instructions
16 oz package of silken tofu
1/2 cup nutritional yeast
juice of lemon
2 cloves of garlic
1/4 cup nuts
salt & pepper to taste
red pepper flakes to taste
For the Sauce
8 ounces chickpea pasta
1/4 cup pasta water
For the Pasta
Vegan Protein Mac 'n' Cheese
Sally Rychlak
Vegan mac n cheese using silken tofu & nutritional yeast
Servings :
4
Calories:
350
Prep Time
15 mins
Cook Time
10 mins
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