Wednesday, February 29, 2012

Yummy Vegan Mac n "Cheese"

makes one 9" casserole dish

1 lb. macaroni pasta

For the "Cheese" Sauce:

1 c. non dairy milk (unflavored, unsweetened)
1 c. nutritional yeast
3/4 c. water
3 Tbsp soy sauce or tamari
2  tsp paprika
2  tsp garlic powder
1 tsp salt
2 1/2 oz. tofu
3/4 c. canola oil
1 tsp dijon mustard (optional)

1/2 c. bread crumbs, seasoned with salt and pepper

Bring a large pot of water to a boil, and cook pasta according to package directions.

While water is coming to a boil and noodles are cooking, prepare the "cheese" sauce.

Are you ready for this one???  Pour all the "cheese" sauce ingredients into a high powered blender or food processor and blend until smooth and creamy.

Drain noodles and pour into a baking dish.  Pour sauce over top and stir to make sure all noodles are feeling the love.  Sprinkle bread crumbs on top.

You can either eat it like this, sans bread crumbs, or proceed to baking.

Bake at 350 degrees for 15 minutes or until sauce is bubbly and topping is golden and crisp.

Bam, its THAT easy!

1 comment:

  1. I'm feeling the love! Thanks for bringing one of my favorite comfort foods back to our table. We had one mac n cheese connoisseur who was not to be fooled, but the rest of us gobbled it up!

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