Vegan Mac Daddy (Veganomicon)

Recipe by joop9182
READY IN: 45mins
SERVES: 8-12




  • Preheat the oven to 325 degrees F.
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. When the pasta is ready, drain and set aside.
  • Meanwhile, prepare the Cheezy Sauce.
  • Whisk the broth and flour in a measuring cup with a fork until dissolved.
  • Saute the oil and garlic in a saucepan over medium-low heat about 2 minutes, stirring often and being careful not to burn the garlic.
  • Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nutritional yeast, raising the heat to medium. Use a whisk and stir constantly. The mixture will start bubbling and thickening in about 3 minutes; if it doesn’t, turn the heat on a bit higher.
  • Once the mixture starts bubbling and thickening, stir and cook for about 2 more minutes.
  • Add the lemon juice and mustard and stir well. The mixture should resemble a thick, melty cheese.
  • Taste for salt (you may need more), turn off the heat, and cover the pan to keep it warm.
  • Now that the sauce is ready, begin assembling:
  • Crumble the tofu into an 11x13 inch baking dish. Mash the tofu with your hands until it resembles ricotta cheese. Mix in the salt, olive oil, and lemon juice.
  • Add 1/2 cup Cheezy Sauce to the tofu and stir.
  • Add the pasta to the tofu, along with 3 more cups of sauce, and stir well.
  • Smooth the top of the pasta mixture and press it down with a spatula to level it.
  • Pour the remaining sauce over the pasta and smooth again.
  • Bake for 30 minutes; the top of the macaroni should be slightly browned.
  • Let sit for 20 minutes to cool and firm up.
  • ************.
  • For even more comfort food deliciousness, top it with toasted breadcrumbs before going into the oven.
  • Make it even more nutritious with the addition of 4 cups of your favorite greens, chopped small - Spinach is divine.
  • I try to use less fat when I cook. Reducing the oil with the tofu mixture to just a scant teaspoon was still perfectly delicious.


“Isa Chandra Mosckowitz and Terry Hope Romero are the queens of keen vegan cooking. Their mac & cheese recipe is a kid pleaser and a big dose of down home comfort for all ages. If you don't own Veganomicon, find a copy and you'll see why you should.”