Vegan Macaroni and Cheese

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Total Time
5 mins
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. :)

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  • 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


  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!