Vegan Mac and Cheese

Vegan mac and cheese replaces cheese with tofu making it creamy and packed with protein.

Servings

6 as main course, 8 as a side
Prep Time

10 Min
Cook Time

25 Min

Cooking Directions

Get water boiling. Prepare noodle according to package.
Wash and chop kale. Set aside.
Chop and sauté mushrooms.
In a food processer, combine tofu, yeast flakes, oil, garlic, salt, pepper, oil and pulse until smooth.
Warm cheese sauce on the stove top on LOW, stirring frequently.
Add noodle, mushrooms and kale with cheese sauce and mushrooms and cook for additional 10 minutes.

**Could make cheese sauce ahead and freeze. To heat up, put cheese sauce in oven-safe cookware and bake at 350°F for 15 mins, or warm sauce in skillet until warm.

In this Recipe

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Ingredients

1 pkg. House Foods Tofu Soft
4 cups dry brown rice noodles (or other gluten free/vegan noodles)
1 cup nutritional yeast flake
1 Tbsp. granulated garlic
2 tsp. kosher salt
2 tsp. coarse black pepper
2 Tbsp. olive oil (or your choice)
More oil for roasting/sautéing mushrooms
2-3 cups mushrooms roasted or pan sautéed (your choice on variety)
4-5 leaves kale, chopped (or spinach or arugula or collards)

Nutrition

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