Vegan, no tofu mac and cheese recipes are all over the place and so I finally tried it myself.
Of course I didn’t just stick with the recipe, I changed it and to my surprise it made a fantastic spread the next day!
The secret to it’s consistency are basically a potato soup and cashews as well as nutritional yeast.
I boiled the potatoes with 2 carrots and blended it with roasted garlic and onions. Then blended it with a couple of cashews, lemon juice and the nutritional yeast.
After a day in the fridge it has cream cheese like consistency and it also worked well mixing it again with pasta and baking it until it was crunchy.
I was also surprised how good brown rice pasta worked. Got delivered by accident, but I will get them again.