Baked Vegan Tofu Mac and Cheese Recipe Made Easy

Mac and cheese is a beloved comfort food classic that warms the soul and satisfies cravings. But what if you could enjoy this creamy, cheesy delight without any dairy or animal products?

Enter baked vegan tofu mac and cheese — a plant-based twist that’s just as indulgent and flavorful as the original. This recipe combines the protein-packed goodness of tofu with a luscious, cheesy sauce made from nutritional yeast, cashews, and spices, all baked to golden bubbly perfection.

It’s perfect for vegans, those with dairy sensitivities, or anyone looking to add more plant-based meals to their repertoire.

Whether you’re cooking for family, friends, or just treating yourself, this vegan mac and cheese will quickly become a staple. It’s easy to make, hearty, and packed with nutrients, making it a guilt-free comfort food.

Plus, it reheats beautifully, so leftovers are always a win!

Why You’ll Love This Recipe

This baked vegan tofu mac and cheese hits all the right notes. First, the tofu adds a creamy texture and a boost of protein, making this dish both satisfying and nutritious.

The cheesy sauce is made without any cheese, relying instead on nutritional yeast and cashews to create a rich and tangy flavor that mimics classic cheese perfectly.

Another reason to love this recipe is its versatility. You can customize it with your favorite veggies or spices, and it’s naturally free from dairy, eggs, and gluten (if you choose gluten-free pasta).

Plus, the baking step adds a delicious crispy top layer that gives this mac and cheese a wonderful texture contrast.

If you enjoy hearty comfort foods but want to keep things plant-based, this recipe is a must-try. For more vegan inspiration, check out our Half Runner Beans Recipe and Kodiak Banana Muffins Recipe.

Ingredients

• 12 oz elbow macaroni (use gluten-free if desired)
• 14 oz firm tofu, pressed
• 1 cup raw cashews, soaked in hot water for 20 minutes
• 1/4 cup nutritional yeast
• 1/2 cup unsweetened almond milk (or other plant milk)
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp mustard (Dijon or yellow)
• 1/2 tsp turmeric (for color)
• Salt and black pepper to taste
• 1/2 cup panko breadcrumbs (optional, for topping)
• Fresh parsley, chopped for garnish

Equipment

• Large pot for boiling pasta
• Food processor or high-speed blender
• Baking dish (8×8 inch or similar)
• Mixing bowls
• Colander
• Measuring cups and spoons
• Spatula or spoon
• Oven

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease your baking dish with a bit of olive oil.
2. Cook the macaroni in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
3. Prepare the tofu cheese sauce: Drain the soaked cashews and add them to a food processor or blender along with the pressed tofu, nutritional yeast, almond milk, olive oil, lemon juice, apple cider vinegar, garlic powder, onion powder, smoked paprika, mustard, turmeric, salt, and pepper.
4. Blend the sauce until completely smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste — it should be tangy, savory, and slightly cheesy.
5. Combine the pasta and sauce: In a large mixing bowl, gently fold the cooked macaroni into the tofu cheese sauce until all the pasta is evenly coated.
6. Transfer the mixture to the prepared baking dish, spreading it out evenly.
7. Add the breadcrumb topping: Sprinkle the panko breadcrumbs evenly over the top for a crunchy crust. Drizzle a little olive oil over the breadcrumbs to help them brown nicely.
8. Bake uncovered in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbly.
9. Remove from oven and let cool for 5 minutes before serving. Garnish with fresh parsley for a pop of color and freshness.
10. Serve warm and enjoy!

Tips & Variations

Pressing your tofu well is crucial for a smooth sauce. Wrap the tofu block in a clean towel and place a heavy object on top for at least 15 minutes to remove excess moisture.

You can customize this recipe in many ways. For extra veggies, stir in cooked broccoli, peas, or sautéed mushrooms before baking.

If you prefer a smokier flavor, add a dash of liquid smoke to the sauce.

For a nut-free version, substitute the cashews with cooked white beans or silken tofu, but the sauce may be slightly less creamy. Experiment with different plant milks like oat or cashew milk to adjust richness.

To make the dish gluten-free, swap regular pasta for a gluten-free variety and use gluten-free breadcrumbs or crushed cornflakes for the topping.

Nutrition Facts

Serving Suggestions

This baked vegan tofu mac and cheese pairs beautifully with fresh, crisp sides. Try serving it alongside a green salad dressed in a zesty lemon vinaigrette or some roasted seasonal vegetables for a balanced meal.

For a heartier option, add a serving of garlic bread or try our Green Chile Cheese Bread Recipe for a spicy twist. This dish also makes a fantastic filling for a vegan lunchbox or potluck.

Conclusion

This baked vegan tofu mac and cheese recipe is a delicious way to enjoy a classic comfort food while keeping it plant-based and nourishing. The creamy, cheesy sauce made from tofu and cashews delivers the perfect cheesy flavor without any dairy, and the baked breadcrumb topping adds a wonderful crunch.

It’s easy to prepare, highly customizable, and packed with wholesome ingredients that fuel your body. Whether you’re vegan, lactose intolerant, or simply seeking to try something new, this recipe is sure to impress.

Don’t forget to explore more comforting recipes like our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe and the sweet treat of our Glazed Twist Donut Recipe to round out your culinary adventures.

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