Vegan mac and cheese with silken tofu

Vegan mac and cheese with a creamy sauce made from silken tofu, nutritional yeast, mustard and turmeric – ready in 25 minutes with rice fusilli, with no cheese at all.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 450 kcal per serving
• Protein: 18 g
• Fat: 6 g
• Carbs: 76 g

Ingredients

• 200g gluten-free rice fusilli
• 250g silken tofu
• 3 tbsp nutritional yeast
• 1 clove of garlic
• 1 tsp mustard
• 1/2 tsp turmeric
• 1 tsp lemon juice
• 1 pinch of salt

Method

You’ll need: saucepan · blender · sieve · wooden spoon

1. Bring a large pan of salted water to the boil and cook the rice fusilli al dente according to the packet instructions.
2. Put the silken tofu, nutritional yeast, garlic, mustard, turmeric, lemon juice and salt in a blender.
3. Blend everything until smooth and there are no lumps left.
4. Drain the rice fusilli and return them, still dripping, to the warm pan.
5. Stir the sauce into the hot pasta and warm everything over a low heat until the sauce coats the pasta evenly.
6. Serve the mac and cheese straight away, while it's hot and creamy.

Good to know

When you want something creamy and simple, this is the dish. The sauce turns out surprisingly smooth and tastes pleasantly rounded. Warm, soft, comforting.

Swaps

Rice fusilli → lentil pasta (more protein and fibre). Silken tofu → firm tofu with a little water (a little more protein). Lemon juice → mild cider vinegar (similar fresh acidity). Turmeric → sweet paprika (milder flavour, with natural plant compounds).

Allergens

Contains soya and, depending on the product, mustard; with gluten-free rice fusilli the dish is gluten-free; usually suitable for children if you go easy on the garlic, and the ingredients are unremarkable during pregnancy in normal kitchen amounts. Contains: mustard.

Dairy-free recipes