Comfort food, as I’m sure you’ve picked up, is a huge staple in my life. I used to be an emotional eater – and although I’ve stepped back from it – the feeling of being full with home cooked cheezy pasta is a feeling I can’t live without.
I remixed the recipe by adding some broccoli. I try not to just eat mac and cheeze solo because having the opportunity to get some greens in is one I cannot afford to miss.
Vegan Mac + Cheeze
- 10 to 12 ounces pasta, any short shape like
rotini, cavatappi, or elbows (preferably whole grain)
- 12.3-ounce package silken tofu
- 2.5 tablespoons vegan buttery spread like Earth Balance
- 1 1/2 cups cheddar-style nondairy cheese (Daiya is good for this)
- 1-2 tbsp nutritional yeast
- 1-2 Cloves Garlic – pressed or finely chopped
- Salt + Pepper to taste
- Veggies – prepared in your favorite style (e.g. broccoli, spinach, kale, cauliflower, chopped tomatoes, etc.)
- Various herbs to top off (e.g. basil or oregano) (optional)
- Cook the pasta in plenty of rapidly simmering water until desired texture is acheived, then drain.
- Prep + Prepare veggies (if wanting to add in)
- Meanwhile, Fry up the garlic + 1 tspb oil of your choice until fragrant.
- Then, puree the tofu + said garlic until perfectly smooth in a food processor or blender.
- Transfer to a medium sauce pan and add the Earth Balance and cheese. Slowly bring to a gentle simmer, stirring often, then cook over low heat until the cheese is thoroughly melted.
- Combine the cooked pasta, veggies and sauce in a serving container and stir together. Season with salt to taste and serve at once.
See the original recipe over at vegkitchen.com
Originally Posted November 6/14.