Vegan Macaroni and Cheese

I would never think you could make Mac and Cheese this good without cheese! Even my 3 year old likes it.


  • 1 1/2 pounds pasta, preferably macaroni (we use gluten free Tinkyada organic rice elbows)
  • Cheese Sauce:
    • 1 1/2 cups unsweetened nondairy milk (we use almond milk)
    • 1 1/4 cups nutritional yeast
    • 1/3 cup Braggs Aminos, tamari or soy sauce
    • 1/4 (14 ounce) block firm tofu
    • 4 fresh garlic cloves minced
    • 1/2 tablespoon paprika
    • 1/2 tablespoon sea salt
    • 1 tablespoon mustard
  • 4 slices gluten free bread toasted and cubed


  1.  Preheat oven to 350 degrees Fahrenheit.  Boil water in a large pot and cook pasta according to package directions.
  2. Add all of the “cheese” sauce ingredients in a blender and process until smooth. Once pasta is cooked, drain and put it in the baking pan (about the size of a brownie pan). Pour the “cheese” sauce over the pasta but save a little.
  3. Add bread to the top and drizzle remaining cheese sauce over the top.
  4. Bake until the top of the pasta looks slightly browned and crispy, about 17 minutes.

Serves: 8
Preparation time: about 8 minutes
Cooking Time: 17 minutes

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