If you know me personally then you know that macaroni and cheese has always been one of my favorite things to eat. Which is why I gained so much weight, over the coarse of a year, when I gave up eating meat.
Like most vegans I was a Vegetarian first. For one year.
I said “I could never be vegan, I like to eat macaroni and cheese too much.”
Then I watched the documentary Got The Facts On Milk and decided to never eat or drink dairy again.
Once I started learning about the effect of starches and nutritional yeast. I began playing with food. Trying to come up with the perfect “cheese” sauce. I made it with potatoes, I made it with beans, I made it with carrots and butternut squash. Oh and please don’t remind me about the time I made it with cashews before owning a Vitamix… All variations were good but something was missing. That slurry sound you get when you stir the sauce into the noodles… I know you know what I’m talking about. Its that creaminess that we all find comfort in.
One sleepless night (probably after another failed attempt to re create my long lost love in a bowl) a light bulb turned on in my head.
S I L K T O F U !
Yes! of course! Why haven’t I thought of this sooner? It’s creamy and basically flavorless. Which means I can add spices and other ingredients to make it taste exactly how I need it to.
Lets talk about Tofu for a moment. Tofu in general gets a bad rap and I’m not sure why. Tofu is a protein-rich low fat bean product made from soy milk. There are three types of tofu that you can choose from in the grocery store. Silk. Firm. Extra Firm. Extra firm tofu if the most dense and contains the least amount of water. This makes it the “meatiest” in texture and can be baked, fried, air fried and grilled. Firm tofu is made with a little bit more water remaining and is great for making things like Simple Tofu Scramble and Easiest Ricotta Cheese. Silken Tofu contains the most amount of water and has a creamy yogurt like consistency which can be used to make smoothies, dips, condiments, and my favorite, pasta sauces. Which is why you will be seeing Silk Tofu a lot throughout my blog. Especially in some of my favorite pasta dishes like this Creamy Pesto Sauce.
This Easy Vegan Mac and Cheese Sauce is:
- Easy to make
If you make this recipe, please let me know what you think by commenting and rating in the section below. I’d also love to see your picture on Instagram, use @Two_Frozen_Bananas and #twofrozenbananas so I can see how it turned out!
Easiest Vegan Mac and Cheese Sauce
This is the easiest, quickest vegan cheese sauce you will ever make. This nut free, gluten free, creamy, dreamy cheese sauce is best poured over your favorite pasta. Here’s the recipe.
- 1 can garbanzo beans (or chickpeas (do not strain))
- 1 14oz tofu (silk )
- 1/4 cup nutritional yeast
- 1 tbsp arrowroot starch
- 1/4 tsp paprika
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/4 cup vegetable broth (as needed to thin out the sauce)
Add all ingredients to your Vitamix or high speed blender except for the vegetable broth.
Use the vegetable broth as needed if the sauce gets to thick and stops blending.
Once your sauce is smooth and creamy pour it into a sauce pan and heat until warm.
Once sauce is warm pour it over your favorite pasta, stir, and enjoy!
Pour the remaining sauce into a mason jar and keep it in your refrigerator up to 5 Days for a quick dinner.