Go Back

Smokey Vegan Mac' n' Cheese

Creamy, indulgent with a smoked cheesy flavour, you will hardly believe this recipe is vegan! Tried and tested, I can guarantee that this will be a dish for your whole family to delve into!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Keyword: cheese, macaroni cheese, pasta, tofu
Servings: 2 Servings
Author: Jamie Waters


  • Blender
  • large saucepan
  • strainer


  • 160g Chickpea macaroni* may use any other pasta type
  • 1 block Silken tofu** ~349g
  • 1 Small brown onion
  • 1 Clove of garlic
  • 2 heaped tbsp Nutritional yeast
  • 1 tsp Dijon mustard
  • ½ tsp Ground turmeric
  • ½ tsp Ground nutmeg
  • 1 Lemon or 2 tbsp of lemon juice
  • ½ cup Water
  • ½ Bunch of fresh parsley


Absolute requirement:

  • Heat your saucepan over a medium heat and then add in the nutritional yeast. Evenly spread it out over the pan, tossing it occasionally until toasted, darkened and aromatic. (This is what gives the mac' n' cheese an essential smoky flavour for maximum taste!) Place this into a dish to one side.


  • Now, peel and dice the onion and finely chop the garlic. Add 1 tsp of olive oil to the saucepan over a medium heat, then add the onion and sauté for two minutes or until translucent. Next add in the chopped garlic and continue to sauté for another minute or until slightly golden and aromatic.
  • Next, scrape out the onion and garlic into a blender or bullet blender cup. Place in the mustard, nutmeg, turmeric, nutritional yeast, lemon juice, water then cube and add in the silken tofu.
  • Blitz this mixture on high until smooth and creamy, yet it should still be pourable. Place your cheesy sauce to one side.
  • Fill the same saucepan with water and bring it to the boil, then add in your pasta and cook according to the package instructions (this is usually around 6 minutes).
  • Next, reserving some of the pasta water, drain your pasta and place it back into the saucepan along with the cheesy sauce. Bring this to a low heat and cover with a lid to gently simmer and heat through thoroughly for 2 minutes. If your sauce becomes too thick, thin it out with your reserved pasta water. (The sauce will alo thicken forther once cooled.)
  • Finely chop the parsley and add it to the mac' n' cheese along with salt and pepper to taste; incorporate everything evenly.
  • Plate up your delicious American cuisine over a bed of spinach and garnish with extra parsley and roasted garlic mushrooms. Enjoy!


* I opted for chickpea pasta, which I recommend for a higher protein content, however feel free to use lentil pasta, brown rice pasta or even wholemeal. What ever floats your 'cheesy' boat!
** Silken tofu is recommended as ordinary firm tofu will not create a smooth consistency.