Mama Mangia
Super Moderator
Macaroni and "Cheese"
14 oz. uncooked elbow macaroni
4 cups water
10 oz. pkg soft silken tofu, drained
1 cup soymilk or rice milk
1/2 cup tahini (sesame seed paste)
3 tbsp nutritional yeast
1 tsp. turmeric (optional, see Note 3)
salt (to taste, see Note 2)
2 tbsp dairy-free margarine or canola oil (can be omitted)
Preheat oven to 350 degrees (see Note 1). Boil macaroni in water until just underdone, drain, rinse in cold water. Blend tofu and soymilk in blender or food processor until smooth. Add tahini, nutritional yeast, turmeric and salt;mix until smooth. In large bowl, stir together macaroni and 'cheese' sauce. Place mixture in lightly oiled oven proof casserole; top with pats of margarine. Bake until golden and bubbly, about 20 minutes. Serves 10.
Notes:
1) You do not need to bake it. I make this same recipe all the time without the baking step. Of course, one needs to cook the noodles longer if one isn't baking the dish.
2) If the flavor is not "cheese" like, then it needs more salt. Cheese is salty and when I first made this, I skimped on the salt and the flavor wasn't "right"
3) The turmeric is optional. This ingredient makes the dish "look" like real mac and cheese but it changes the flavor. For those who don't mind a "white" mac-n-cheese I would recommend leaving the turmeric out. It looks different but the flavor improvement is wonderful!
14 oz. uncooked elbow macaroni
4 cups water
10 oz. pkg soft silken tofu, drained
1 cup soymilk or rice milk
1/2 cup tahini (sesame seed paste)
3 tbsp nutritional yeast
1 tsp. turmeric (optional, see Note 3)
salt (to taste, see Note 2)
2 tbsp dairy-free margarine or canola oil (can be omitted)
Preheat oven to 350 degrees (see Note 1). Boil macaroni in water until just underdone, drain, rinse in cold water. Blend tofu and soymilk in blender or food processor until smooth. Add tahini, nutritional yeast, turmeric and salt;mix until smooth. In large bowl, stir together macaroni and 'cheese' sauce. Place mixture in lightly oiled oven proof casserole; top with pats of margarine. Bake until golden and bubbly, about 20 minutes. Serves 10.
Notes:
1) You do not need to bake it. I make this same recipe all the time without the baking step. Of course, one needs to cook the noodles longer if one isn't baking the dish.
2) If the flavor is not "cheese" like, then it needs more salt. Cheese is salty and when I first made this, I skimped on the salt and the flavor wasn't "right"
3) The turmeric is optional. This ingredient makes the dish "look" like real mac and cheese but it changes the flavor. For those who don't mind a "white" mac-n-cheese I would recommend leaving the turmeric out. It looks different but the flavor improvement is wonderful!
