Vegan Mac Daddy recipe (Pasta)

Instructions

Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions, about 10 minutes.
Meanwhile, prepare your Cheezy Sauce.
Preheat the oven to 325 degrees F.
When the pasta is ready, drain and set aside.
When sauce is ready, begin assembling.
Combine the broth and flour in a measuring cup and whisk with a fork until dissolved (a couple of lumps are okay).
Preheat a small saucepan over medium-low heat.
Place the oil and garlic in the pan and gently cook for about 2 minutes, stirring often and being careful not to burn the garlic.
Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nutritional yeast, and raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3 minutes; if it doesnÂ’t, turn the heat on a bit higher.
Once the mixture is bubbling and thickening, stir and cook for about 2 more minutes.
Add the lemon juice and mustard.
The mixture should resemble a thick, melty cheese.
Taste for salt (you may need more), turn off the heat, and cover the pan to keep it warm until ready to use. The top might thicken a bit while it sits, but you can just stir it and it will be fine.
Crumble the tofu into an 8×8 inch glass or ceramic baking dish. Mash the tofu with your hands until it resembles ricotta cheese. Add the salt, olive oil, and lemon juice, then stir.
Add ½ cup Cheezy Sauce to the tofu and stir.
Add the macaroni to the tofu, along with 1 ½ more cups of sauce, and stir well.
Smooth the top of the pasta mixture and press it down with a spatula to level it.
Then pour the remaining sauce over the pasta and smooth again.
Bake for 30 minutes; the top of the macaroni should be slightly browned.
Let sit for 10-20 minutes to thicken up.