Vegan smoky mac and cheese with silken tofu

Vegan smoky mac and cheese made with silken tofu, edamame pasta, nutritional yeast, mustard and smoked salt – creamy, savoury and quick to make.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 490 kcal per serving
• Protein: 42 g
• Fat: 19 g
• Carbs: 38 g

Ingredients

• 200 g edamame pasta
• 250 g silken tofu
• 40 g nutritional yeast
• 2 tbsp olive oil
• ½ tsp paprika
• ½ tsp smoked salt
• 1 tsp mustard
• ½ tsp onion powder
• 1 pinch of nutmeg

Method

You’ll need: saucepan · blender · sieve

1. Cook the edamame pasta al dente in lightly salted water and save a little of the pasta water before draining.
2. Put the silken tofu, nutritional yeast, olive oil and mustard in a blender. Season with paprika, smoked salt, onion powder and nutmeg.
3. Blend everything to a smooth, creamy sauce. If needed, loosen it with a little pasta water until it's soft and velvety.
4. Return the sauce to the pan and mix it with the cooked edamame pasta. Warm everything briefly over a low heat until the pasta is evenly coated.
5. Season to taste with a little more smoked salt or nutmeg if you like it stronger.
6. Serve the smoky mac and cheese straight away, ideally hot and straight from the pan.

Good to know

When you want something creamy and smoky without it feeling heavy, this dish is just right. The sauce turns surprisingly velvety and stays pleasantly simple.

Swaps

Edamame pasta → chickpea pasta (similar fibre and protein content). Silken tofu → white beans (more fibre, slightly more rustic texture). Olive oil → avocado oil (mild in flavour, also mainly monounsaturated fats). Smoked salt → smoked paprika plus sea salt (less intense, but well-rounded flavour).

Allergens

Contains soya and, depending on the product, mustard. Easy to keep mild for children, and generally no problem during pregnancy with pasteurised tofu and hygienic preparation. Contains: mustard.

Dairy-free recipes