Mac ‘N’ Cheese

Serve up a dinner time favourite with this creamy tofu-based vegan mac and cheese, scattered with cheesy, garlic breadcrumbs for a crunchy topping.

Feeling inspired? Why not try this vegetable bolognaise?

Prep Time: 6 minutes
Cooking Time: 40 minutes
Serves: 4


  1. 1 pack Cauldron Organic Tofu Block (or similar)
  2. 300g dried macaroni
  3. 100g vegan cheddar, grated
  4. 100g vegan mozzarella, grated
  5. 300ml dairy-free milk
  6. 35g nutritional yeast flakes
  7. ½ tsp mustard powder
  8. ¼ tsp salt
  9. ¼ tsp black pepper
  10. 30g breadcrumbs
  11. 10g vegan parmesan-style cheese, grated
  12. 1 tsp garlic granules
  13. 4 sprigs of thyme, leaves only


  1. Preheat your oven to 180ºC/350ºF/Gas 4.
  2. Cook the macaroni for two minutes less than according to packet instructions in a large pan of boiling salted water. Drain and set aside.
  3. 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.
  4. Combine the cheese sauce mixture with the macaroni and transfer to an oven-proof baking dish.
  5. Combine the breadcrumbs, vegan parmesan, garlic and thyme together and sprinkle over the dish. Transfer to the oven to bake for 30 minutes, or until golden.

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?