Vegan Baked Macaroni and Cheese
Blended cauliflower and silken tofu create an ultra-creamy base for this vegan baked mac and cheese, while nutritional yeast and pantry spices bring that cheesy, savory flavor you crave. Baked in a cast iron skillet with a crispy panko topping, it’s cozy, comforting, and totally family-approved.
Servings 6 servings
Calories 351kcal
Ingredients
- 12 ounces pasta elbow macaroni or shells
Sauce
- 1 tablespoon extra virgin olive oil
- ½ yellow onion chopped, about 1 cup
- ½ cup carrot chopped
- 3 cloves garlic minced
- 4 cups cauliflower chopped
- 1 ½ cup vegetable broth
- 12 ounce silken tofu soft
- 3 tablespoons nutritional yeast
- 1 teaspoon dry mustard
- 1 teaspoon sea salt
- 2 teaspoon soy sauce tamari or aminos
- ¼ teaspoon white pepper
Breadcrumbs
- ½ cup panko breadcrumbs
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Italian seasoning
- ¼ cup fresh parsley
- salt and pepper to taste
Instructions
Cook pasta
- 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.12 ounces pasta
- 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.1 tablespoon extra virgin olive oil, ½ yellow onion, ½ cup carrot, 3 cloves garlic, 4 cups cauliflower, 1 ½ cup vegetable broth
- 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.12 ounce silken tofu, 3 tablespoons nutritional yeast, 1 teaspoon dry mustard, 1 teaspoon sea salt, 2 teaspoon soy sauce, ¼ teaspoon white pepper
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.½ cup panko breadcrumbs, 1 tablespoon extra virgin olive oil
- 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.1 teaspoon Italian seasoning, ¼ cup fresh parsley, salt and pepper to taste
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.
Notes
- Undercook the pasta by 2–3 minutes. It’ll finish in the oven and stay perfectly tender.
- Heat the oil before adding panko for a crispy, golden topping (cold oil = soggy crumbs).
- Use a high-speed blender for the smoothest sauce. A food processor won’t cut it here.
- Cook cauliflower until very soft—almost mushy. This way it blends into a silky, creamy base.
Nutrition
Calories: 351kcal | Carbohydrates: 56g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 807mg | Potassium: 591mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2124IU | Vitamin C: 37mg | Calcium: 72mg | Iron: 2mg
