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Vegan Macaroni and "Cheese"

YIELD: About 4 Cups


macaroni and tofu based cheese




  • 1 package Mori-Nu Silken Tofu Firm
  • 2 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 2 tbsp potato starch
  • 4 tsp lemon juice
  • 2 tsp corn starch
  • 1 tsp salt, or to taste
  • 1 tsp paprika
  • 1/4 tsp ground turmeric
  • Pepper to taste


  • 4 oz dry pasta
  • Water and salt for cooking


  • Toasted breadcrumbs
  • Fresh parsley, chopped



  1. In a blender, add all “cheese” sauce ingredients, then process until smooth and no lumps remain.
  2. Pour sauce into a small saucepan and heat on medium-low, stirring constantly while scraping down sides and bottom of saucepan. Sauce should NOT boil. Reduce heat if needed.
  3. After a few minutes, the sauce will thicken. Keep stirring to cook evenly. It should come together into a "ball" and no longer stick to the sides of the pan after about 5 minutes. Turn off heat.
  4. Put this “ball” into a large heat-proof bowl. With a wire whisk, break up the "ball" and whisk several times. The sauce will start to stick to the sides of the bowl and form "cheesy" strands from the whisk.
  5. Cook pasta according to package instructions, making sure to salt the water. Drain well; do NOT rinse.
  6. Add cooked pasta to bowl of “cheese” sauce and gently mix to evenly coat the pasta.
  7. Divide into bowls and serve immediately with optional toppings of toasted breadcrumbs and fresh chopped parsley.


  • Nutritional yeast is NOT the same as brewer’s yeast. This recipe only works with nutritional yeast.
  • Adjust quantity of sauce to pasta depending on your preferences. Sauce recipe can be doubled.
  • PLANT-BASED: This "cheese" sauce recipe contains no dairy!
  • GLUTEN-FREE: This sauce works great with gluten-free pasta as well. Mori-Nu Silken Tofu Firm is Certified Gluten Free!


  • Firm

Previous Recipe Buffalo "Chicken"
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