Creamy Vegan Mac and Cheese

Name: Creamy Vegan Mac and Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 cups dry elbow macaroni (or sub gluten-free noodles); 1pkg (1lb 3oz) Non-Gmo Organic Silken Tofu; 1/3 cup Nutritional Yeast Flakes; 1 tablespoon Granulated Garlic ( or 1-2 raw cloves- or 4-5 roasted garlic cloves ); 2 tsp kosher salt; 1 tsp black pepper; 2 tablespoons olive oil; 2-3 cups mushrooms roasted or pan sautéed (your choice on variety); 4-5 leaves kale, chopped

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Cost: $4.22 /serving

Author : Sylvia Fountaine

Ingredients

Remove All · Remove Spices · Remove Staples

4 cups dry elbow macaroni (or sub gluten-free noodles)1pkg (1lb 3 ounces) Non-Gmo Organic Silken Tofu1/3 cup Nutritional Yeast Flakes1 tablespoon Granulated Garlic (or 1-2 raw cloves- or 4-5 roasted garlic cloves)2 tsp kosher salt1 tsp black pepper2 tablespoons olive oil2-3 cups mushrooms roasted or pan sautéed (your choice on variety)4-5 leaves kale, chopped

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Instructions

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Step 1

Get pasta water boiling. Wash and chop kale. Chop and either sauté or roast mushrooms with a little olive oil and salt. Set aside.

Step 2

In a food processor, blend the silken tofu, yeast flakes, garlic, salt, pepper, oil.

Step 3

Boil and drain noodles according to directions on box. Place noodles back in the same pot and pour in the cheese sauce, gently warming over low heat.

Step 4

Add the sauteed mushrooms and kale. Toss and taste for salt. Adjust. Serve immediately or place in a baking dish, covered, and keep warm in an oven until ready to serve.