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5 Ingredient Vegan Mac and “Cheese

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5 Ingredient Vegan Mac and “Cheese
  • Servings
  • mins Prep Time
  • mins Total Time


Recipe by Sweet Phi

  • 6 oz dry elbow macaroni (use vegan/gluten free/pasta of choice)
  • 3 medium/large carrots, cut into chunks
  • ½ lb Nasoya brand silken tofu (1/2 a package)
  • 4 tablespoons nutritional yeast
  • ½ teaspoon garlic salt


  1. Cook pasta in salted water, according to package instructions. Reserve 1 ¼ cups water pasta was cooking in. Drain pasta and then transfer it to a big bowl.
  2. Fill a small pot ½ way with water, bring water to a boil, and boil carrot pieces for 15 minutes, or until carrots are tender when poked with a fork. Drain water from carrots.
  3. In a food processor or blender put carrots, 1 cup of the reserved pasta water, silken tofu, nutritional yeast and garlic salt. Process for 30 seconds to 1 minute until smooth. Scrape down the sides with a spatula, add remaining ¼ cup reserved pasta water and process for 30 seconds.
  4. Pour sauce over the pasta and stir so that the sauce evenly coats the noodles, then serve and enjoy.

Nasoya products used in this recipe:


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!