Vegan recipe

Vegan Mac n' Cheese

Prep 15 mins
Cook 30 mins
Serves 6

Serve up a dinner time favourite with this creamy tofu-based vegan mac and cheese, scattered with cheesy, garlic breadcrumbs for a crunchy topping.

Authentic Tofu Block Find out more


1 pack Cauldron Organic Tofu Block
300g dried macaroni
100g vegan cheddar, grated
100g vegan mozzarella, grated
300ml dairy-free milk
35g nutritional yeast flakes
½ tsp mustard powder
¼ tsp salt
¼ tsp black pepper
30g breadcrumbs
10g vegan parmesan-style cheese, grated
1 tsp garlic granules
4 sprigs of thyme, leaves only


  1. Preheat your oven to 180ºC/350ºF/Gas 4.
  2. Cook the macaroni for two minutes less than according to packet instructions in a large pan of boiling salted water. Drain and set aside.
  3. To make the cheese sauce, put the Cauldron Organic Tofu Block into a blender and pulse until fine. Add the vegan cheddar, vegan mozzarella, dairy-free milk, nutritional yeast flakes, mustard powder, salt and black pepper and blend until smooth.
  4. Combine the cheese sauce mixture with the macaroni and transfer to an oven-proof baking dish.
  5. Combine the breadcrumbs, vegan parmesan, garlic and thyme together and sprinkle over the dish. Transfer to the oven to bake for 30 minutes, or until golden.