🧀 Vegan Cottage Cheese Mac and Cheese
🍽️ Ingredients:
For the “Cottage Cheese”:
- 14 oz (400g) firm tofu, drained and crumbled
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 2 tbsp unsweetened plant-based yogurt or unsweetened plant milk (optional, for creaminess)
For the Mac and Cheese:
- 12 oz (340g) elbow macaroni or pasta of choice (gluten-free if needed)
- 2 tbsp vegan butter or olive oil
- 2 tbsp all-purpose flour
- 1 ½ cups unsweetened plant milk (almond, soy, oat, etc.)
- 1 tsp Dijon mustard (optional, for tang)
- Salt and pepper to taste
- Paprika or smoked paprika for garnish
🔪 Instructions:
1. Prepare the tofu “cottage cheese”
- In a food processor or blender, combine the crumbled tofu, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, salt, and plant-based yogurt or milk if using.
- Blend until smooth and creamy, resembling a cottage cheese texture but a bit creamier. Set aside.
2. Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
3. Make the cheese sauce
- In a medium saucepan, melt the vegan butter over medium heat.
- Whisk in the flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in the plant milk, stirring constantly until the sauce thickens (about 3–5 minutes).
- Remove from heat and stir in the tofu “cottage cheese” mixture and Dijon mustard. Mix until smooth and creamy.
- Season with salt and pepper to taste.
4. Combine pasta and sauce
- Add the cooked pasta to the cheese sauce and stir until well coated.
- Warm through over low heat for 2–3 minutes, stirring gently.
5. Serve
- Spoon into bowls and garnish with a sprinkle of paprika or smoked paprika for color and flavor.
- Optional: top with fresh herbs like chives or parsley.
✅ Tips:
- For a cheesier flavor, increase nutritional yeast or add a splash of vegan cheese sauce.
- You can add steamed veggies (broccoli, peas) or sautéed mushrooms for extra texture.
- Leftovers reheat well in the microwave or on the stovetop with a splash of plant milk.