This recipe comes from Lindsay Nixon's, "Happy Herbivore, Holidays and Gatherings". Lindsay is a whole foods, plant based authentic foodie. Her recipes are pure and healthy; she uses NO oil! Bravo, Lindsay.
This recipe is one of my favorite mac n cheese recipes. You can make it as an appetizer, or a main meal. Whatever - you'll love it and kids will, too.
1/2 lb uncooked pasta
1 1/4 cups non-dairy milk
1/2 cp nutritional yeast
1 tsp prepared yellow mustard (I used Dijon; it's what I had on hand.)
1 T onion flakes
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp tumeric
1 12.3 oz pkg firm Mori-Nu tofu, drained
2 T yellow miso (I used sweet white miso; what I had in frig.)
bread crumbs (optional)
AJ's vegan parmesan recipe (see below)
smoked paprika for garnis
Preheat oven to 400.
Cook pasta al dente and rinse with cold water when done. Set aside.
In medium saucepan, whisk the non-dairy milk, nutritional yeast, mustard, and spices, and bring to a boil over medium high heat.
Combine tofu with 2 T water or veggie broth in a blender. Puree until very smooth and set aside. (Scrape side of bowl with spatula to ensure tofu is well blended.)
Once the milk is boiling, remove from the heat, and stir in the miso. Then add the cooked pasta and pureed tofu, stirring to coat evenly.
Add salt and pepper to taste, and stir again.
Coat a non-stick muffin pan with a little oil that has been dabbed on paper towel. This to ensure easy removal of mac bites.
Transfer the mixture to the muffin tin, and fill each completely.
Top each bite with bread crumbs or vegan Parmesan, and bake for 15 minutes until the tops are browned.
Garnish with smoked paprika.
Note: I add some faux bacon bits to the mixture.
You can also bake this as a casserole at 350 for 20-25 minutes.
Chef AJ's Vegan Parmesan Recipe
1 cup raw almonds
1/2 cup nutritional yeast
1 tsp no-salt seasoning
Blend ingredients in high powered blender. You won't believe it! It tastes like parmesan cheese - so good!