Vegan Mac N Cheese
Ready in: 30 to 60 mins
Serve up a dinner-time favourite with this creamy tofu-based vegan mac and cheese, scattered with cheesy, garlic breadcrumbs for a crunchy topping.
Ingredients:1 pack Cauldron Organic Tofu Block
300g dried macaroni
100g vegan cheddar, grated
100g vegan mozzarella, grated
300ml dairy-free milk
35g nutritional yeast flakes
½ tsp mustard powder
¼ tsp salt
¼ tsp black pepper
10g vegan Parmesan-style cheese, grated
1 tsp garlic granules
4 sprigs of thyme, leaves only
- Preheat your oven to 180C/350F/Gas 4. Cook the macaroni in a large pan of boiling salted water for two minutes less than the packet instructions advise. Drain and set aside.
- To make the cheese sauce, put the Cauldron Organic Tofu Block into a blender and pulse until fine. Add the vegan cheddar, vegan mozzarella, dairy-free milk, nutritional yeast flakes, mustard powder, salt and black pepper, and blend until smooth.
- Combine the cheese sauce mixture with the macaroni and transfer to an oven-proof baking dish.
- Combine the breadcrumbs, vegan Parmesan, garlic and thyme, then sprinkle over the dish. Transfer to the oven to bake for 30 minutes, or until golden-brown.