#TBT – Vegan Mac + Cheeze

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)


  1. Cook the pasta in plenty of rapidly simmering water until desired texture is acheivedthen drain.
  2. Prep + Prepare veggies (if wanting to add in)
  3. Meanwhile, Fry up the garlic + 1 tspb oil of your choice until fragrant.
  4. Then, puree the tofu + said garlic until perfectly smooth in a food processor or blender.
  5. 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.
  6. Combine the cooked pasta, veggies and sauce in a serving container and stir together. Season with salt to taste and serve at once.

Serves:  3-4

See the original recipe over at vegkitchen.com

Originally Posted November 6/14.

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