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.


  • 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)


__ servings per container
Amount per serving
% Daily Value*
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