This fast and easy vegan macaroni and cheese recipe is the perfect blend of classic comfort food and clean eating. Baked squash or sweet potato adds depth to the flavor and a sharp cheddar color to the sauce. The ingredients are simple and the results are unanimous: more please!
- 1 lb package of silken (soft) organic tofu (prefer soy free? Click here)
- 2 cups baked sweet potato, pumpkin or other squash (I used 1/2 of a large butternut)
- 4 cups bakes sweet potato, pumpkin butternut or acorn squash
- 1/2 cup yeast flakes
- 2 tbsp lemon juice
- 1 tbsp + 1 tsp yellow mustard
- 1 tbsp Bragg’s Liquid Amino or GF soy sauce
- 2 tbsp olive oil (optional) I used Butter Infused flavor from the Olive Twist
- 1/4 tsp cayenne or red pepper (optional)
Optional: Crunchy Croutons Brush 4-5 pieces of gluten free bread with olive oil and garlic salt (I add heels from each loaf we eat to a bag in freezer for a ready supply). Bake @ 300 degrees until all softness leaves bread. (Or place bread in a bowl on the counter for a few days until completely stale. Add olive oil and garlic salt and toast.)
Bake squash or sweet potato for about an hour @ 425 degrees. Let it cool off, remove skin/seeds, put in food processor or high speed blender.
Add the rest of the ingredients, and puree until creamy and smooth. I recommend a taste test before adding the optional ingredients. The oil does increase the smooth satiety of the sauce, but it’s not necessary if you prefer to avoid the calories. The pepper may not be welcome in young palettes; you can always add it at the table.
If the sauce is too thick for your liking, add 1/4-1/2 cup of water.
Prepare pasta according to directions. I used Gluten Free Tinkyada. The taste and texture are interchangeable with wheat noodles, and it is hearty and doesn’t fall apart. The directions call for 15 minutes of boiling, but I find that 12 is perfect for al dente. Add 1 – 2 tbsp of salt to the water once it is boiling; pasta will absorb it and pop with flavor.
Mix sauce in with noodles, crumble with croutons, and enjoy!
Don’t like tofu? Try this decadent gluten and soy free mac & cheese recipe with creamy cashew cream.