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.

Ingredients

  1. 1 pack Cauldron Organic Tofu Block
  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

Preparation

  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.

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