• Genevieve

Mac & "Cheese"

There are a ton of mac & "cheese" recipes in the vegan community. I created this one that avoids the cashew (as much as I love them I wanted other nut free options). This one ended up being my favourite recipe for mac & "cheese" that accidentally became a star meal. It is incredibly close to a traditional mac and cheese without all the harsh chemicals and is extremely nutrient dense. Creamy, warm and oh so comforting. I could eat the entire batch or two on my own.

Serve with a side salad for the ultimate well-rounded meal.


1 Pkg. Silken Tofu

1 Roasted Red Bell Pepper

1 Potato

1 Carrot

1tbsp Better Than Bouillon

1 tsp balsamic vinegar

1tsp white ground pepper

1 onion

1 tsp onion powder

1/2 cup nutritional yeast

1/2 tsp worcestershire sauce (vegan)

1/2 tsp mustard powder

Salt to taste

1 Pkg brown rice macaroni (follow instructions on Pkg)

1. Heat oven to 350 Fahrenheit.

2. Cut bell pepper in half, and de-seed with stems removed. Place on silicone mat (Sil-Pat). Roast in oven for 40 minutes

3. Bring 6 cups water to a rolling boil. Add carrot, potato and onion. Cook for 18 minutes or until soft. Drain, reserving 1 cup of water. Let cool.

4. In a high speed blender (eg. Vitamix), add all ingredients. Slowly add the reserved water until desired consistency.

5. Add salt to taste.

Pour over your macaroni, toss and enjoy!


© 2020 The Orchid Journal