Many vegans, myself included, are often in search of that perfect 'cheese' sauce to replicate and replace the former dairy version, and I think I have finally cracked it! Using tofu as a base, in combination with a blend of seasoning and plant-milk, I have created a super-realistic vegan cheese sauce without using any actual vegan cheese alternatives! So here is my recipe for a perfect and super creamy vegan cheese sauce.
Many recipes for vegan cheese sauces are nut-based and often involve soaking cashews for several hours, which isn't ideal for those of us wanting to make a quick meal. Thankfully, my sauce takes less than 5 minutes to make and is so easy, all you have to do is throw it all in a blender! I also personally prefer the texture and flavours of my tofu-based cheese sauce, and it is perfect for anyone who avoids nuts.
For any new vegans, it can take a while to get used to vegan cheese, which most often tastes nothing like the dairy version. However, rather than using cheese alternatives to get that 'cheesy' flavour, it's all about every vegan's secret weapon, nutritional yeast (also known as 'nooch'). This, in combination with the seasoning, creates a realistic dupe that can almost fool any former cheese lover.
Vegan Mac and Cheese
Prep time: 5 minutes
Cooking time: 5 minutes
Total time: 10 minutes
250g dry macaroni (or pasta of choice)
To serve - Fresh parsley, black pepper
For the sauce:
350g silken tofu
200ml plant-based milk
20g nutritional yeast
1 vegetable stock pot/cube
1/2 tbsp lemon juice
1/2 tsp dijon mustard
2 tsp garlic powder
1 tsp paprika
1/2 tsp turmeric (optional for colour)
Salt and pepper, to taste
Add all the ingredients for the sauce into a blender and blitz to form a smooth sauce. Adjust the seasoning as preferred.
Cook your pasta according to the instructions on the packet, along with any vegetables of choice.
Drain the pasta and add the sauce to the pan, stirring until the pasta is well coated.
Return the pan to a low-medium heat and gently warm the sauce before serving.
Any leftovers can be stored in a sealed container in your refrigerator for 3-4 days, once heated do not reheat.
The sauce can be eaten cold without cooking if desired, however I prefer it warmed.
This 'cheese' sauce also works great as a sauce for cauliflower cheese, cheesy nachos, or as a delicious dip for bread!
Thanks for reading, I hope you love what I believe to be the best vegan mac and cheese recipe ever. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!