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Nutrition
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For
4
M
I
For the mac:
300
g
Macaroni
300
g
Silken tofu
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Per Serving
Calories
559kcal
Fat
22g
Carbs
73g
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This does keep in the fridge for 3 days but is best eaten when it is cooked. If you need to save some for the next day, we recommend dividing the sauce into a container before mixing in half of the pasta. Then cook the remaining half of the macaroni and mix with the sauce in a pan with a little water to loosen.
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Hazel C
8 months ago
Love this - so filling. I’m definitely a junk food vegan over a health vegan so it felt good knowing this mac and cheese wasn’t made with processed cheese etc. I’m not efficient in the kitchen AT ALL so it definitely took me longer than it should have, as with anything I do ever. I didn’t have any ACV so used whatever I could find (I think rice vinegar in the end?) and I was too lazy to get a chair to reach the turmeric powder so skipped on that too. I didn’t have any cornflour either so just used regular flour 😅 Def will make again, with all the right ingredients next time 😂
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Dan & Jess
8 months ago
Love this!!! It's so adaptable isn't it?? Great to hear this will become a regular and that it works with whatever is on hand, we like our recipes to be flexible! 💚
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Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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For
4
M
I
For the mac:
300
g
Macaroni
300
g
Silken tofu
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Per Serving
Calories
559kcal
Fat
22g
Carbs
73g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
This does keep in the fridge for 3 days but is best eaten when it is cooked. If you need to save some for the next day, we recommend dividing the sauce into a container before mixing in half of the pasta. Then cook the remaining half of the macaroni and mix with the sauce in a pan with a little water to loosen.
Only visible to you
Made it?
Cancel
H
Hazel C
8 months ago
Love this - so filling. I’m definitely a junk food vegan over a health vegan so it felt good knowing this mac and cheese wasn’t made with processed cheese etc. I’m not efficient in the kitchen AT ALL so it definitely took me longer than it should have, as with anything I do ever. I didn’t have any ACV so used whatever I could find (I think rice vinegar in the end?) and I was too lazy to get a chair to reach the turmeric powder so skipped on that too. I didn’t have any cornflour either so just used regular flour 😅 Def will make again, with all the right ingredients next time 😂
Like
Reply
Cancel
Dan & Jess
8 months ago
Love this!!! It's so adaptable isn't it?? Great to hear this will become a regular and that it works with whatever is on hand, we like our recipes to be flexible! 💚
Like
Reply
Cancel
