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Total Time
13mins
Prep 5 mins
Cook 8 mins

This is great for vegans (like myself) or for those who are lactose intolerant. It's a great variation on a creamy white cheddar sauce for macaroni and cheese. :)

Ingredients Nutrition

  • 7 ounces silken tofu (I used Hinoichi Soft Tofu)
  • 12 cup soymilk (I used West Soy Vanilla Soy Milk)
  • 1 -2 tablespoon Lawry's Seasoned Salt
  • 1 teaspoon minced garlic
  • 1 teaspoon garlic salt
  • 2 teaspoons mustard powder
  • 1 teaspoon chili powder
  • salt & pepper

Directions

  1. In a blender, combine all ingredients and blend on liquefy setting until creamy.
  2. Pour contents into saucepan and simmer, stirring frequently while you cook macaroni noodles.
  3. Drain noodles.
  4. Pour sauce over noodles, serve and enjoy!
Most Helpful

1 5

too crumbly...i like a creamier sauce made by using a soy cheese like vegan gourmet

2 5

Way too much salt and chili powder. I think that there's no need to add the garlic salt or chili powder since both are already provided in the Lawry's in ample amounts. I had to throw this out. I will try it again but will complete omit those two ingredients.

5 5

Great recipe!!!thanks!