Go Back
–+ servings
Vegan Silken Tofu Mac and Cheese

Creamy Vegan Silken Tofu Mac and Cheese You’ll Crave

This Vegan Silken Tofu Mac and Cheese delivers creamy indulgence without dairy, perfect for cozy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces elbow macaroni Substitute with gluten-free pasta for a gluten-free option.
For the Sauce
  • 1 cup silken tofu Ensure it’s well-drained for optimal texture.
  • 1/4 cup nutritional yeast Adds cheesy flavor essential for vegan mac and cheese.
  • 1/4 cup unsweetened plant-based milk Use oat or rice milk for nut allergies.
  • 2 tablespoons olive oil or vegan butter Feel free to swap with your favorite plant-based fat.
  • 1 tablespoon lemon juice Fresh lemon yields the best flavor.
  • 1 teaspoon Dijon mustard Can be skipped for a milder taste.
  • 1 teaspoon garlic powder Fresh garlic gives an even bolder punch.
  • 1 teaspoon onion powder Substitute with finely chopped onions if preferred.
  • 1/2 teaspoon smoked paprika Regular paprika works in a pinch.
  • salt Essential for seasoning; adjust to taste.
  • freshly ground black pepper Essential for seasoning; adjust to taste.
  • pinch of turmeric For a pop of color.
  • red pepper flakes Optional for a hint of heat.

Equipment

  • High-speed blender or food processor
  • large saucepan
  • Colander

Method
 

Step-by-Step Instructions
  1. Begin by bringing a large pot of salted water to a boil. Add 8 ounces of elbow macaroni, cooking according to package instructions until al dente, about 7-9 minutes.
  2. In a high-speed blender or food processor, combine 1 cup silken tofu, 1/4 cup nutritional yeast, 1/4 cup plant-based milk, 2 tablespoons olive oil or vegan butter, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon smoked paprika. Blend until smooth.
  3. Transfer the blended sauce into a large saucepan over medium heat. Stir frequently for about 3-5 minutes until the sauce thickens and bubbles gently.
  4. Add the cooked elbow macaroni to the saucepan with the creamy sauce. Toss gently to coat each piece of pasta evenly and heat through for an additional 2-3 minutes.
  5. Remove from heat and serve warm, optionally garnished with freshly chopped herbs or a sprinkle of vegan parmesan.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 14gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 300mgPotassium: 600mgFiber: 3gSugar: 2gCalcium: 10mgIron: 15mg

Notes

Ensure your silken tofu is thoroughly drained; excess moisture can result in a watery sauce. Boost nutrition with steamed or roasted vegetables. Avoid overcooking pasta as it may soften when combined with the sauce. For extra creaminess, stir in some vegan cheese shreds while heating.

Tried this recipe?

Let us know how it was!