Yields: 8 servings

Recipe from Tabatha James, The Sensible Vegan

“Mac and Cheese is a Southern staple. This cozy, creamy comfort food is the epitome of soul food and the side dish that always steals the show. It is also one of my daughter’s favorite foods, and I wanted to learn to “veganize” it well. This recipe is a winner, and it’s kid and husband approved. I can’t take all the credit though. I have to give a shout out to the tofu that made it all possible.” - Tabatha James, the Sensible Vegan

Ingredients

• 1 package Southern Barbecue Tofu Cubes locate product

• 1 lb elbow macaroni pasta

• 1 tbsp garlic powder

• 1 tbsp turmeric

• 1/2 cup raw carrots

• 1 cup raw whole cashews

• 1/2 cup potato leek soup

• 1/2 cup coconut milk

• 2 1/2 tbsp nutritional yeast

• 1 tbsp smoked paprika

Instructions

1. Preheat oven to 350. Soak cashews and carrots in bowl of hot water for 30 minutes. I boiled a bowl of water for five minutes in the microwave, added the cashews and carrots, and covered them.

2. Prepare pasta and set aside.

3. When the cashews and carrots are tender, remove them from water and add them to your blender. You may also use a food processor. Add in garlic powder, smoked paprika, turmeric, soup, coconut milk, and nutritional yeast. Blend or pulse until thick and creamy.

4. Add macaroni to skillet on medium low heat. Stir in tofu cubes. Pour cheese sauce atop pasta and stir until evenly combined. Season with salt to taste.

5. Place in oven and bake for 25 minutes. You may use a baking dish or even skillet pan.

6. Remove from oven, dust with a few pinches of smoked paprika, and enjoy!