300g silken tofu
1 tsp dijon mustard
1 tsp white miso paste
5 tbsp “nooch” (a.k.a. nutritional yeast)
Salt & pepper
250g any pasta (ideally macaroni or orecchiette)
50g pecans
2 tbsp soy sauce
There are tons of renditions of a vegan Mac & cheese, using different veggies, dairy alternatives and nuts. This one uses silken tofu, a classy little ingredient that lets you create creamy, velvety sauces with a protein kick. And it works perfect for this Mac & Cheese.


1.Blitz the tofu, mustard, miso paste & nooch together and season to taste. That’s your cheese sauce.
2.Boil your pasta according to the packet instructions.
3.Crush your pecans and mix with the soy sauce in a bowl. Roast in an oven for 10 minutes at 180°C Fan (200°C).
4.Once your pasta is cooked, drain it and mix it with the cheese sauce. Put that in an ovenproof dish and top it with pecans. That’s good to have as it is or for an extra flair, chuck it into a hot grill for 5 minutes to get that crunchy top. Done