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Vegan Mac ‘n’ Cheese

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

Serves 3-4 Total Time 45 mins


Get the ingredients here.

  • 1 pack Organic Tofu Block
  • 300g dried macaroni
  • 100g vegan cheddar, grated
  • 100g vegan mozzarella, grated
  • 300ml dairy-free milk
  • 35g nutritional yeast flakes
  • 1/2 tsp mustard powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 30g breadcrumbs
  • 10g vegan parmesan, grated
  • 1tsp garlic granules
  • 4 sprigs of thyme, leaves only


  1. Preheat your oven to 180ºC/350ºF/Gas 4.
  2. Cook the macaroni for 2 mins 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.
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