Replacing cheese in Mac-n-cheese

So, if anyone knows me, I have a love for cheese. However, the abuse and cruelty that is assiciated with cheese is just not worth it for me.

And this dish gives me hope. It's my new addiction.


'Mac D(a/i)ddy' (from a couple of books, latest in Veganomicon)

Double recipe Cheezy Sauce (below)
3/4 to 1 pound small, macaroni-ish pasta of your choice, I like the swirly stuff
1 lb extra-firm tofu
1 tsp salt
1 Tbsp olive oil
2 Tbsp fresh lemon juice

Boil a pot of water for your pasta and cook the pasta as the directions say. In the meantime, prepare the cheezy sauce.

Preheat oven to 325 F. When the pasta is ready, drain and set aside. When sauce is ready, begin assembling.

Squeeze the water out of the tofu by hand in chunks and then crumble into an 11x13 inch glass or ceramic baking dish. Mash the tofu by hand until it resembles ricotta cheese. Add salt, olive oil, and lemon juice, then stir.

Add 1/2 cup cheezy sauce and stir- it doesn't need to be exact. Add the pasta to the tofu along with 3 more cups of sauce, and stir well.

Smoothe the top of the pasta mixture and press it down with a spatula to level it. Pour the rest of the sauce on top and smooth again.

Bake for 30 minutes, then let cool for about 20 minutes.



Cheezy Sauce (to be eaten in all sorts of ways, not just in this baked dish... seriously)
[Don't forget to DOUBLE this for the Mac Daddy]

2 cups vegetable broth or water
1/2 cup of all-purpose flour
1 Tbsp olive oil
3 cloves garlic, minced
Pinch of dried thyme (crumble in your fingers)
1/4 tsp salt
Several pinches of freshly ground black pepper
1/4 tsp turmeric
3/4 cup nutritional yeast flakes (I find mine in bulk bins at Whole Foods)
1 Tbsp fresh lemon juice
1tsp prepared yellow mustard

Combine the broth and the flour and whisk until dissolved (I use a whisk, but you can use a fork).

Preheat a small saucepan over medium-low heat. Place oil and garlic in the pan and gently cook for 2 minutes or so, stirring often and careful not to burn the garlic.

Add the thyme, salt and pepper, and cook another 15 seconds. Add broth, turmeric, and nutritional yeast and raise heat to medium. Use a whisk and stir constantly. It should start to thicken in about 3 minutes (a couple more if you've doubled the recipe, but don't worry, you'll get there), if it doesn't, raise the heat a little.

Once it is bubbling and thickening, stir and cook for 2 more minutes. Add lemon juice and mustard. It'll look like a thick, melty cheese sauce- as it should! Salt and pepper to taste. Turn off the heat and cover until you need to use. The top may thicken, but just stir it some and it's A-OK. Serve warm.


Seriously, this dish is love. For anyone who's like "I don't like tofu," this is great. The tofu totally absorbs the flavor of the sauce, and it's so small when crumbled and mixed up, Mike didn't even know he was eating tofu.

I don't have any tofu on hand, but I'll post a pic as soon as I can make some. When I make a pan, I can't stop eating it. Oh man... making me hungry...

much love,
M.E.