Vegtastic Mac and UnCheese
Prep time
Cook time
Total time
A simple baked vegan, gluten-free and dairy-free macaroni and cheese.
Created for you by:
Yield: 6 servings
Best Creamy UnCheese Sauce Ever
  • 2 cups raw cashews
  • ⅓ cup
  • nutritional yeast
  • 1 tsp yellow mustard powder or ground seeds
  • 1 tsp turmeric
  • pinch of cayenne pepper
  • 2 tsp teaspoons sea salt
  • ¼ cup lemon juice
  • 1½ cups water
The Rest Of The Mix
  • 1 16 oz package of gluten-free macaroni noodles (I used the Tinkyada brand brown rice elbows)
  • 1 14oz package sprouted firm tofu or 2 chicken breasts (first browned in a pan)
  • 2 cups broccoli florets, bite size
  • 2 cups cauliflower florets, bite size
Make It Like So
  1. Preheat oven to 350F.*
  2. Place all UnCheese sauce ingredients into your food processor or high speed blender and mix until perfectly smooth and creamy. Set aside.
  3. Cook noodles as directed on package.
  4. Wrap tofu in clean cloth and place books or plates on top to press out extra liquid and allow tofu to become more firm. If using chicken*, slice into bite size pieces and lightly brown and set aside.
  5. Lightly steam broccoli and cauliflower just until fork tender.
  6. Once tofu is well pressed, cut into ½ inch pieces.
  7. Once pasta is ready, in a large mixing bowl, mix together pasta, broccoli, cauliflower, tofu/chicken and cream sauce.
  8. Transfer the mix into an oven-safe casserole dish or glass pyrex and bake uncovered for 30 minutes*.
  9. Remove from oven and serve.
* The baking step is optional. If you are omitting the baking, please ensure your chicken is cooked through before serving. If using tofu, lightly sauté before mixing into pasta.
Recipe by Meghan Telpner at