Ask any culinary inclinded (self-professed included) vegan and they're guaranteed to have their own signature mac & cheese recipe. It's like a right of passage; the bar mitzvah or sweet 16 of the vegan world if you will. Most of these recipes involve lots of ingredients that can be pricey and hard/annoying to find if you don't live near a health food store. I've tried a few different recipes, but mostly I've played around with the ingredients I've had on hand until I ended up with something resembling mac & cheese. After over a year of experimenting I finally have my own, personal mac & cheese.
As with most of my recipes I'm lucky if I measure things at all, let alone carefully, so the measurements here are just an estimation. I've made this recipe loads of times and have never measured and it always turns out fine!
Mac & Cheese
2 cups pasta
1/3 cup soy milk
1 package silken tofu (aseptic packaged)
2 T soy sauce
2 tsp ground turmeric
3/4 T mustard
salt and pepper to taste
While the pasta's boiling, put the rest of the ingredients in a seperate pot. Heat up and use a hand blender to liquidize the mixture. Continue heating until it bubbles. Reduce heat to low and cook, stirring frequently, until it's thick (5-10 minutes).
Drain the pasta and add the tofu mixture.
This made enough for me to have lefovers for lunch and dinner the next day.