Vegan mac and cheese with smoked tofu bacon bits
This is very much like the original and great for when you have your omni friends around 'who could never live without cheese'. Only tell them when they've devoured everything!
INGREDIENT (4 portions):
Cashew cheese sauce ingredients:
- 150g cashew nuts
- 3/4 cup of water (or slightly less depending on your blender)
- 2 tbsp extra virgin olive oil
- 3 tbsp nutritional yeast
- 3 tbsp lemon juice
- 1 tsp salt
- 1 tsp garlic powder
- Dash of black pepper
Other ingredients ingredients:
- 150g dense/firm smoked tofu
- 3/4 tsp smoked paprika powder
- 1/2 tsp garlic powder
- Sunflower oil
- 300g macaroni pasta
Cook roughly 300g macaroni pasta (check instructions on the packet for timing) in boiling water with a bit oil and a dash of salt.
Then put all cashew cheese ingredients into a blender and blend until you get a smooth cheese sauce.
Cut the smoked tofu into small cubes and put it into a bowl. Add 3/4 tsp of smoked paprika powder, 1/2 tsp of garlic powder and a bit of salt to taste (how much depends on what kind of smoked tofu you are using) and mix it all together. Fry in a pan with some sunflower oil.
In the meantime your macaroni pasta should be cooked. Drain all water, then put it back into the cooking pan and mix the cashew cheese sauce in.
Serve with the smoked tofu bacon on top, with some optional chives and a nice salad on the side. Enjoy!