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