Here's a healthy vegan mac and cheese alternative!
3 c cooked carrots
1/2 block tofu
3 cloves garlic
2 tbs nutritional yeast
salt and pepper to taste
1/4 cup soymilk
8 oz whole wheat pasta shells (or whatever pasta you prefer)
Blend carrots, tofu, garlic, nutritional yeast, salt, pepper, and soymilk until smooth and creamy. Mix with cooked pasta. Easy and awesomely delicious. Yummy, yummy, yummy!!!
Did you use firm or silken tofu for this? Can't wait to try it. Thanks!
ReplyDelete:)
You could use either. The firm will give it a little more grainy cheese texture, like mac and cheese based with ricotta, whereas the silken or soft would give it a smoother, more Americanized texture, like a cheese whiz. I've made it both ways and it tastes great. ;)
ReplyDeleteHey, do you think butternut squash would work as well as carrots? I am looking for a pasta recipe that uses the squash.
ReplyDelete