# Vegan Mac and Cheese

A creamy vegan mac and cheese that uses blended firm tofu and cashews for a rich, protein-boosted sauce.

- Servings: 1 servings
- Cuisine: American
- Category: Dinner
- Diet: vegan, dairy-free
- Language: en

## Ingredients

- 16 oz large elbow noodle
- 1 cup water
- 1 cup cashew
- 1 tsp onion powder
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 1.5 tsp salt
- 1 Tbs hot sauce
- 1 whole lemon
- 7 oz pimiento pepper
- 1/2 cup nutritional yeast
- 1 block firm tofu

## Instructions

1. Cook elbow noodles in a large pot according to package instructions.
2. Boil cashews in a small sauce pan or pot.
3. Drain cashews and rinse under cold water.
4. In a high powered blender, add water, onion powder, garlic powder, smoked paprika, salt, hot sauce, lemon juice, pimiento peppers, nutritional yeast, cashews, and firm tofu.
5. Blend until smooth, potentially needing to add another 1/2 cup of water depending on the blender and cashew consistency.
6. Heat sauce over the stovetop if serving immediately, or pour over cooked noodles in a baking dish and mix to coat if prepping for later.

## Equipment

- large pot
- small sauce pan
- blender
- baking dish

## Tips

- Use protein noodles for an extra protein boost.
- Firm tofu is essential; silken tofu does not provide the correct texture.
- Most blenders cannot handle super hot substances, which is why cashews are rinsed with cold water after boiling.

## Source

- Original video: https://www.instagram.com/reel/DXvZyD3uBk8/?igsh=MWd1MWc2M2dvYWgycw==
- Creator: Katie Winter Richardson | Vegan Recipes
- Recipe page: https://www.cliprecipe.com/recipe/fe4b7192-7166-414b-b077-03e129f89041
- Extracted: 2026-07-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt