Blended cauliflower and silken tofu make the perfect creamy vegan baked mac and cheese while nutritional yeast and other seasonings give it the cheesy umami flavor you expect in your mac and cheese. Bake it up in a cast iron skillet with a crunchy panko topping for a dinner the whole family will love.
Heat a large pot of lightly salted water to boil. Add the pasta to the water and cook to a firm al dente. I suggest cooking it 3 minutes less than what the package indicates for a cooking time. You want the pasta to be cooked but not mushy as it will cook more in the oven.
When pasta is ready, drain, rinse with cold water and drain again. Set aside until ready to assemble the casserole.
Make sauce
Heat olive oil in a saucepan or skillet with a lid. Add onion and carrot and sauté until softened. Add the garlic and cook for another 30 seconds. Add cauliflower and vegetable broth. Cover with a lid and cook until cauliflower is very tender.
Transfer the carrot and cauliflower mixture to a blender or food processor until smooth. Add the tofu, nutritional yeast, mustard, salt and aminos. Taste and salt and white pepper to taste. Set aside.
Breadcrumb mixture
Heat 1 tablespoon of olive oil in a saucepan. Be sure the oil is hot, you should see it swirling in the pan when it’s ready.
When hot, add the breadcrumbs and cook for 2-3 minutes stirring constantly. They are ready when lightly brown. Remove from heat, add Italian seasoning, salt, pepper and fresh parsley.
Assemble
Mix together pasta and sauce and transfer to a 12 inch cast iron skillet or casserole dish.
Top with breadcrumb mixture. Place in oven for 20 minutes or until heated through and bubbly.