The Worlds Best Mac and Cheese -Vegan

Yield: Many

Prep time: 20 minutes

Total time: An Hour

Ingredients |

1 pounds pasta, preferably macaroni “Cheese” Sauce:
1 cups unsweetened nondairy milk (substitute a cup of veggie broth)
1 1/2 cups nutritional yeast
1/4 cup canola or vegetable oil
1 cup water
1/3 cup tamari or soy sauce
1/4 (12 ounce) block firm (not silken) tofu (please substitute 3 zucchini –it is so much better)

(For the summer – 2 to 3 zucchini sautéed in olive oil) 
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon salt

Vegan Cheese –Diaya or Follow Your Heart

Bread crumbs –Panko of crushed saltines.
1 dollop mustard

Directions

1 Preheat oven to 375 degrees Fahrenheit. Boil water in a big pot and cook pasta according to package directions or ignore them completely
2. Add all of the “cheese” sauce ingredients in a blender (even that tricky zucchini) and process until smooth. Once pasta is cooked, drain and put it in the baking pan (about the size of a brownie pan). Pour the “cheese” sauce over the pasta.

​Note – Pan saute the zucchini in a dash of Olive Oil

3. Top with grated vegan cheese and breadcrumbs (optional)
4. Bake until the top of the pasta looks slightly browned and crispy, about 15 minutes.

Notes – By all means do all the dishes while it bakes. You have the rest of the night free,
This is very simple and tastes amazing! If you are cooking for yourself, it will last about 5 days if you eat it for all three meals of the day.

Note –This is so darn easy and once you have made it you can wing it. I have made with tofu, zucchini and even mush rooms. Another cool thing is to add broccoli spears and stand them in the casserole. It looks like a forest.