Name: Mac and Cheeze
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 (13.25 oz) box of whole-wheat pasta, preferably macaroni; ¾ cup unsweetened soy milk; ¾ cup nutritional yeast flakes; ½ cup canola or vegetable oil; ½ cup water; 2 tbsp Bragg Liquid Aminos; ¼ (16 oz) package firm tofu; ½ tbsp garlic powder; ½ tbsp paprika; ½ tbsp salt; ½ tbsp mustard (optional); ¼ cup breadcrumbs (optional)

Many folks drawn to making vegan dishes might already know some of the tricks to making a great dairy-free mac & cheese, but if you haven’t heard them yet: nutritional yeast is key, soymilk and tofu add a decadent, silky bite, and mustard, although optional in this recipe, is a big, big flavor-booster

1 (13.25 oz) box of whole-wheat pasta, preferably macaroni

"Cheeze" Sauce

¾ cup unsweetened soy milk

¾ cup nutritional yeast flakes

½ cup canola or vegetable oil

½ cup water

2 tbsp Bragg Liquid Aminosor low-sodium soy sauce

¼ (16 oz) package firm tofu

½ tbsp garlic powder

½ tbsp paprika

½ tbsp salt

½ tbsp mustard (optional)

¼ cup breadcrumbs (optional)

Cook the pasta according to package directions.

While the pasta is cooking, prepare the cheese sauce by simply adding the rest of the ingredients—except the breadcrumbs—to a high-speed blender and blending until smooth.

Combine the sauce with the cooked pasta and either serve immediately or cook further in the oven with the following instructions:

Preheat oven to 350°F.

Add the pasta and sauce to a 9x13 casserole dish. Liberally spread breadcrumbs over the top of the dish and bake in the oven until the breadcrumbs are toasty and browned, about 10-15 minutes.