This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

This Vegan Sweet Chili Doritos Macaroni and Cheese is going to change the way you think about vegan mac and cheeses. 

It’s creamy (and stays creamy!), comforting, and completely delicious. The combination of mac and cheese and Doritos is a classic food combo that was born to happen.

We took a pan of this to my cousin’s baby shower last year, and ALL the guests, from age 5 to 85, raved about it! These are people who’ve never eaten vegan mac in their lives, so I considered it a major win. 

The pan was gone in seconds which was, first of all, relieving because you know the nerves you get when you bring a vegan dish to any family party.

But it was also a very clear sign that I needed to share this recipe with the world because every vegan needs this one in their back pocket for that family party confidence!

Our tofu cheese sauce makes this the creamiest mac and cheese, and not one cashew is needed. Serve this delicious dish on its own, pair it with some soup or salad, or serve it as a side dish with one of our suggestions below. Perfect for parties, potlucks, or quiet evenings at home.

Save this recipe!

Add your email below to to get this recipe and more right in your inbox!

Please enable JavaScript in your browser to complete this form.

Email *

Save It!

Why You’ll Love This Vegan Dorito Mac and Cheese Recipe

• Delicious – Even the nonvegans rave about the flavor. From my cousin’s 5-year-old to my 80-something-year-old grandparents, no one can resist. 
• Comforting – This recipe combines two great classic comfort foods that are both exciting and nostalgic.
• Creamy – Thanks to our signature tofu cheese sauce method, you get the dreamiest, creamiest results without a single cashew!

Ingredients for Doritos Baked Mac and Cheese

Pasta/Macaroni – We like elbow macaroni or small shells. Most commercial pasta brands in the US are vegan-freindly, but feel free to check out our Vegan Pasta List for more info!

Vegan cheddar shreds – We like Vevan or Daiya shreds for this recipe. I try to avoid a higher heat cheese like Violife because I find it’s tough to get that melt on top with a home oven.

Spicy Sweet Chili Doritos – Crushed. See the section below for more on vegan Doritos varieties throughout the world.

Firm tofu – Be sure to use firm and not extra firm tofu or soft.

Non-dairy milk – Plain and unsweetened, that’s important! We like Elmhurst’s unsweetened cashew milk.

Refined coconut oil – This is important: Make sure the coconut oil you use is “refined” coconut oil, so it doesn’t taste like coconut. If it says “unrefined” or “virgin” on the bottle, do not use it.

White miso – We love using Miso Master brand miso in our recipes.

Yellow mustard – This adds another level of tangy cheddar flavor.

Apple cider vinegar – You can sub white vinegar if needed.

Spice Cabinet: salt, onion powder

How to Make Spicy Sweet Chili Doritos Mac and Cheese

Step 1 – Cook Your Pasta

Use the lowest number they give on the package instructions in the time range to cook the pasta just below al dente. The pasta will continue to cook in the oven.

Step 2 – Make the Tofu Cheese Sauce

Add all the ingredients for the tofu cheese sauce to a high-powered blender or food processor. 

Blend the mixture, starting at a low speed and slowly increasing to high (use your tamper if needed), for at least 4-6 minutes. 

When ready, the sauce mixture will go from gritty and matte to smooth and shiny. That part is the key!

Step 3 – Bake Your Mac n Cheese

Preheat your oven to 325°F and combine the sauce and pasta in your baking dish. 

Top the sauced pasta with an extra cup of vegan cheddar, cover tightly with aluminum foil. and bake in the preheated oven for 15 minutes.

Sprinkle the baked mac with extra Sweet Chili Doritos and serve immediately!

Recipe Notes and Tips

• Make sure you use a coconut oil that’s labeled “refined” so you do not get a coconut flavor.
• Do not use silken tofu. Soft or silken tofu will create a much looser sauce, and the sauce is creamy enough!
• Use any plant milk you like (soy, almond, oat, etc.), but make sure you use something with as neutral a flavor as possible. We love the unsweetened line of plant milks from Elmhurst.
• Blend the sauce until absolutely, completely. smooth. You want to fully emulsify the tofu and coconut oil, so blending can take up to 6 minutes. You’ll know it’s ready when the mix goes from gritty and matte to smooth and shiny. 
• Make sure you use a high-power blender for best results and lean on your tamper to help you get things going. We’ve used our Vitamix plenty of times for this recipe, but our Salton Power Blender works just as well for a far more reasonable price!
• Serve the baked mac and cheese on a heat source like the Salton XL Hotray Warming Tray. Keeping the mac and cheese hot helps keep that sauce nice and creamy!
• Hippeas makes a widely available vegan nacho cheese chip if you can’t find vegan Doritos in your area.

What Doritos are Vegan?

To my knowledge, the only vegan friendly Doritos in the US are the purple-bagged Spicy Sweet Chili Doritos used in this recipe.

Most Doritos have dairy in them, and a couple, including the Salsa Verde flavor in the green bag, contain chicken fat and aren’t even suitable for vegetarians.

There are a couple international flavors not available in the US that are suitable for vegans. 

Be sure to read the package before purchasing or find the full ingredient lists for all your favorite flavors on the Doritos’ product page on their website.

Hippeas also makes a vegan nacho cheese chip if you can’t find vegan Doritos in your area.

To Make Your Own Doritos

Thee Burger Dude provides recipes for vegan versions of nacho cheese and cool ranch flavors of Doritos he boasts as “Easy, delicious, and almost unrecognizably vegan!”. You can find both his Homemade Doritos Recipes here. 

How to Serve Doritos Macaroni and Cheese

This amazing vegan macaroni and cheese recipe is a perfect meal all on its own or paired with some soup or salad.

We love it with our Vegan Tomato Soup or Vegetable Soup, or alongside a White Bean Toona Sandwich

This Doritos vegan macaroni and cheese also goes great as a side with our TVP Meatloaf or Buffalo Soy Curls.

How to Store Leftover Macaroni and Cheese

This Doritos vegan macaroni and cheese makes amazing leftovers. You can even make a big tray and save, and even freeze, some for later!

In the fridge: Let mac and cheese cool fully. Store in an air-tight container in the fridge for 5-7 days. 

In the freezer: You can freeze leftover tofu baked mac and cheese in an airtight container or freezer-safe bag for up to 2 months.

We like to freeze leftovers in our 2-Cup Souper Cubes and pop them out once frozen to store in a freezer-safe bag. This gives us the perfect 1 or 2-serving portion for a quick dinner.

You can also cook the cheesy pasta right in the 2-Cup Souper Cubes, but it would probably need less time.

How to Reheat Leftover Macaroni and Cheese

Reheat in a preheated oven, covered, at 350°F for about 10-15 minutes until hot. To maintain maximum creaminess, I like to add just a little plain, unsweetened non-dairy milk over the mac and cheese before covering.

If reheating in the microwave: Add a little unsweetened plain plant milk (I do a teaspoon or two per bowl) and reheat at 75-80% for 2-2.5 minutes until hot. Make sure you’re using plain, unsweetened, and neutral plant milk. We love the unsweetened line from Elmhurst.

To reheat from frozen: Defrost in the microwave on 50% for about 3-4 minutes until thawed. Add a little unsweetened, plain plant-based milk and reheat on high for 2-3 minutes until hot. For conventional ovens, place in an oven safe dish, add a little unsweetened plain plant milk, cover, and bake at 350° for 35-40 minutes.

FAQs

Save this recipe!

Add your email below to to get this recipe and more right in your inbox!

Please enable JavaScript in your browser to complete this form.

Email *

Save It!

More Vegan Mac and Cheese Recipes

• Vegan Baked Macaroni and Cheese
• Sweet Potato Mac and Cheese
• Silken Tofu Mac and Cheese
• Vegan Beer Cheese Mac

We’d love to hear what you think about this recipe! 

Did you try it? Did you serve it to anyone who’s never had vegan mac and cheese before? And did they love it? Let us know by leaving a star rating and comment in the section below the recipe card. 

Print

Vegan Doritos Mac and Cheese

This Vegan Doritos Mac and Cheese is like no other mac and cheese you’ve ever tasted. Creamy, comforting, and delicious, it’s everything you love about baked mac and cheese but vegan, and with loads of crushed Spicy Sweet Chili Doritos in every creamy bite. Whether your guests are vegan or not, they’ll love this Spicy Sweet Chili Mac and Cheese.

Course Entrees, Main Course, Vegan Dinner Recipes

Cuisine American, Baked, Pasta

Keyword baked vegan mac and cheese, dairy free mac and cheese, easy dairy free mac and cheese, healthy mac and cheese, plant based mac and cheese, tofu mac and cheese, vegan pasta recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 687kcal

Author Brittany Roche

Ingredients

• 16 oz elbows or shells
• 1 cup vegan cheddar shreds
• 1 cup crushed Sweet Chili Doritos

For the tofu cheese sauce:

• 14 oz firm tofu
• 1 cup plain unsweetened non-dairy milk
• 1 cup crushed Sweet Chili Doritos
• 1 cup vegan cheddar
• 1/2 cup melted refined coconut oil
• 2 Tbsp white miso
• 2 Tbsp yellow mustard
• 1 Tbsp apple cider vinegar
• 1 tsp salt
• 1/2 tsp onion powder

Instructions

• Cook your pasta according to the box directions. Use the lowest number in the time range they give you.
• Add all the ingredients for the tofu cheese sauce to a high-powered blender or food processor. Blend, starting at a low speed and slowly increasing to high (use your tamper if needed), for at least 4-6 minutes. When ready, the mixture will go from gritty and matte to smooth and shiny. That’s the key!
• Preheat your oven to 325F and combine the sauce and pasta in your baking dish. Top with 1 cup vegan cheddar and bake, covered tightly, for 15 minutes.
• Sprinkle the baked mac with extra Sweet Chili Doritos and serve immediately!

Notes

Make sure you use a coconut oil that’s labeled “refined” so you do not get a coconut flavor.

Do not use silken tofu. Soft or silken tofu will create a much looser sauce, and the sauce is creamy enough!

Use any plant milk you like (soy, almond, oat, etc.), but make sure you use something with as neutral a flavor as possible. We love the unsweetened line of plant milks from Elmhurst.

Blend the sauce until absolutely, completely. smooth. You want to fully emulsify the tofu and coconut oil, so blending can take up to 6 minutes. You’ll know it’s ready when the mix goes from gritty and matte to smooth and shiny. 

Make sure you use a high-power blender for best results and lean on your tamper to help you get things going. We’ve used a Vitamix for this previously, but the Salton Power Blender works just as well for a much more reasonable price!

Serve the baked mac and cheese on a heat source like the Salton XL Hotray Warming Tray. Keeping the mac and cheese hot helps keep that sauce nice and creamy!

Hippeas makes a widely available vegan nacho cheese chip if you can’t find vegan Doritos in your area.

What Doritos are vegan?

To my knowledge, the only vegan friendly Doritos in the US are the purple-bagged Spicy Sweet Chili Doritos used in this recipe. Most Doritos have dairy in them, and a couple, including the Salsa Verde flavor in the green bag, contain chicken fat and aren’t even suitable for vegetarians.

There are a couple international flavors not available in the US that are suitable for vegans. 

Be sure to read the package before purchasing or find the full ingredient lists for all your favorite flavors on the Doritos’ product page on their website.

Hippeas also makes a vegan nacho cheese chip if you can’t find vegan Doritos in your area.

Nutrition

Calories: 687kcal | Carbohydrates: 79g | Protein: 19g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Sodium: 899mg | Potassium: 317mg | Fiber: 7g | Sugar: 4g | Vitamin A: 122IU | Vitamin C: 2mg | Calcium: 222mg | Iron: 3mg

The post Vegan Doritos Mac and Cheese appeared first on Plant Power Couple.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

I was first introduced to stuffed crust pizza when Pizza Hut came out with it in the 90s. It was a cheese-loving 90s kid’s dream come true!

If you had asked me back then to name my favorite foods, stuffed crust would be at the top of that list. My healthy-eating parents were so annoyed by my brother and I requesting it so often that they started buying a slightly healthier frozen pizza with a stuffed crust to quell our cries. I couldn’t get enough!

So when I went vegan, stuffed crust pizza was at the top of my list of foods to veganize. Luckily, I have the best pizza-making partner who cracked the code on a sensational vegan version.

At this point, I may have eaten more vegan stuffed crust pizza than non-vegan! Almost every pizza we make is stuffed crust, and I LOVE it!

I made this stuffed crust pizza recipe with my (vegetarian) brother one Christmas, and he loved every bite. My mom even snagged herself a slice or two because she couldn’t say no to how good it looked and smelled. It totally brought us back, and I love when a recipe can do that!

If you’re in the same millennial boat of missing your beloved stuffed crust pizza, take my former 90s kid hand so I can walk you through it every step of making your vegan pizza dreams come true.

Save this recipe!

Add your email below to to get this recipe and more right in your inbox!

Please enable JavaScript in your browser to complete this form.

Email *

Save It!

What You’ll Need

The beauty of this stuffed pizza pie recipe is that it uses very few ingredients!

Pizza dough – We used our fluffy homemade pizza dough which is just perfect for stuffed crust pizza. If making homemade dough, remember to leave at least 2 hours for prep time. Feel free to use your favorite store-bought pizza dough. I’ve made stuffed crust with both refrigerated dough and frozen dough. Either will work, but I prefer the texture of a frozen dough.

Pizza sauce – Use your favorite store-bought or homemade pizza sauce or switch up the sauce on this pizza with your favorite sauces like a vegan white pizza sauce, BBQ sauce, or a pesto sauce! In a pinch, regular old tomato sauce will work too.

Vegan shredded mozzarella – See the section below about choosing a non-dairy cheese for stuffed crust pizza. Our favorite brand to use is Vevan!

Vegan pepperoni – We used Field Roast veggie pepperoni! See the next section for more topping ideas.

Vegan Pizza Toppings Ideas

You can adjust the toppings for this pizza any way you want. You can even stuff the crust with various things!

Here are some topping ideas (vegan meats and beyond!):

• Vegan Sausage – We like dicing up the Gardein sausage patties. You can also use our walnut sausage recipe!
• All the veggies! Mushrooms, green peppers, red onion, roasted red pepper, zucchini, squash, etc.
• Vegan Ham – We love to use leftover seitan ham after the holidays for pizza!
• Italian seitan sausages – These are almost like a homemade vegan pepperoni!
• Olives – kalamata olives and black olives are my favorites for pizza!

Choosing a Non-Dairy Cheese for Stuffed Crust Pizza

We always recommend using store-bought vegan cheese for this stuffed crust recipe. The great thing about stuffed crust is that the cheese gets really hot inside the crust which produces a lovely melt with almost any non-dairy cheese.

However, there are definitely cheeses that are better than others. You want something that melts well but won’t get too absorbed into the crust. Some of this can be trial and error.

Here are the cheeses we love to use for stuffed crust pizza:

• Vevan – This is our favorite! It produces a thick, melty glob of cheese in every bite of the crust.
• Daiya – I know Daiya gets a bad rap because it’s been around forever, but this is the stretchiest pizza cheese we’ve found! I dig their new oat milk base. It provides an awesome cheese pull for this stuffed crust pizza. We find this brand available at most grocery stores.
• Violife – Violife needs a high temp to melt, so it works great in a stuffed crust. However, unless you are using a high-heat pizza oven (like the Pizzadesso), I would not use Violife to top your pizza since regular ovens don’t get hot enough to melt it as well as I’d like!

If you’re looking for a homemade cheese for stuffed crust pizza, check out our vegan mozzarella sauce recipe. We haven’t tried this, but if you’re going to I would refrigerate the cheese overnight to thicken and pipe it onto the outer edges.

Learn How to Make Vegan Stuffed Crust Pizza

It’s easier than you think. Let us guide you along the way!

Step 1: Prep

Preheat the oven to 475F and stretch your pizza dough to fit your pizza pan, cast iron pan, or pizza stone. We prefer to stretch the dough rather than use a rolling pin because it provides a better texture.

Finely slice (julienne) 1/4 of the vegan pepperoni

Step 2: Stuff the crust (tutorial)

Line the edge of the dough with half the vegan cheese and the sliced vegan pepperoni. Fold the outer crust over the cheese and pepperoni, sealing the dough with your fingers.

Making sure the dough is fully sealed is going to be key for keeping the crust closed while it cooks. Get your fingers in there and really press down to make sure it stays closed.

Step 3: Assemble the pizza toppings

Top the dough with pizza sauce, avoiding the stuffed crust. Then, top the pizza sauce with half the vegan pepperoni followed by the remaining vegan mozzarella. And finally, top the pizza with the remaining pepperoni.

Step 4: Bake the pizza

Bake your vegan stuffed crust pizza for 15-20 minutes, stopping to rotate the pan once halfway through. It’s ready when the crust is golden brown and the vegan mozzarella has melted.

Step 4: Finishing touches

Remove and let cool on your cutting board or wire rack for 10 minutes before slicing. Enjoy!

How to Make in the Pizzadesso

We recently received a Pizzadesso indoor pizza oven from our friends at Salton, and it totally takes this pizza to the next level!

Here are the instructions for making this pizza in the Pizzadesso:

1. Turn on your Pizzadesso and hit the Wood Fire setting. Then, push in the knob to start preheating.
2. Slice (julienne) 1/4 of the vegan pepperoni.
3. Sprinkle a hefty amount of cornmeal on your pizza peel + stretch your pizza dough to fit. 
4. Line the edges of your pizza with half the vegan cheese and the sliced vegan pepperoni.
5. Work your way around the pizza, folding the outer crust over the cheese and pepperoni, sealing the dough with your fingers.
6. Top the dough with pizza sauce, avoiding the stuffed crust.Then, top the pizza sauce with half the vegan pepperoni followed by the remaining vegan mozzarella. And finally, top the pizza with the remaining pepperoni.
7. When the Pizzadesso has preheated, it will beep a couple times & the digital read will switch to “Fill In”. Use the rack handle accessory to safely pull out the rack & transfer the pizza from the peel to the heated stone. Reinsert the rack using the handle, close the door, & the preset countdown will begin.
8. 3 min later, the Pizzadesso will have worked its magic. Let cool 5 min before slicing & enjoy!

More Easy Vegan Pizzas

You can turn any pizza into a stuffed pizza crust to take it to the next level! T even does half stuffed crust sometimes because they are not a huge fan of stuffed crust, but I am! 

Here are some other vegan recipes for pizza you can try:

• Whole Wheat Pesto Pizza
• Vegan BBQ Chicken Pizza
• Vegan Buffalo Chicken Pizza
• Veggie Chili Pizza
• Vegan White Pizza
• Vegan Big Mac Pizza

Save this recipe!

Add your email below to to get this recipe and more right in your inbox!

Please enable JavaScript in your browser to complete this form.

Email *

Save It!

I hope this recipe helps you recapture some of that stuffed crust magic you loved before going vegan! It would be perfect to try for your next pizza night.

When you make it, would you mind leaving a star rating and review below? It helps the interweb gods show our recipes to more people! 

Plus, we just love celebrating your kitchen wins with you!

Print

Vegan Stuffed Crust Pizza

T has been making this vegan stuffed crust pizza for over 4 years, and it takes me back to my cheese-loving teenage days every. single. time. Over the past four years, we’ve picked up the best tips and tricks for crafting the perfect homemade stuffed crust pizza without the dairy, and in this post, we’re sharing them all with you!

Course Entrees, Main Course, Pizza, Vegan Dinner Recipes

Cuisine Italian-American, Pizza

Keyword vegan stuffed crust pizza

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 slices

Calories 318kcal

Author Brittany Roche

Ingredients

• 16 oz pizza dough
• 3/4 cup pizza sauce heaping
• 2 cups vegan shredded mozzarella divided
• 5 oz. vegan pepperoni* divided (We used Field Roast)

Instructions

Prep the ingredients.

• Preheat the oven to 475F and stretch your pizza dough to fit your pizza pan, cast iron pan, or pizza stone. Finely slice (julienne) 1/4 of the vegan pepperoni

Stuff the pizza crust.

• Line the edges of your pizza with half the vegan cheese and the sliced vegan pepperoni. Fold the outer crust over the cheese and pepperoni, sealing the dough with your fingers.

Assemble the pizza.

• Top the dough with pizza sauce, avoiding the stuffed crust. Then, top the pizza sauce with half the vegan pepperoni followed by the remaining vegan mozzarella. And finally, top the pizza with the remaining pepperoni.

Cook the pizza.

• Bake your vegan stuffed crust pizza for 15-20 minutes, stopping to rotate the pan once halfway through. It’s ready when the crust is golden and the vegan mozzarella has melted.

Finishing touches

• Remove and let cool on your cutting board or wire rack for 10 minutes before slicing. Enjoy!

Notes

* We used 1 bag of Field Roast vegan pepperoni

Pizzadesso Instructions

1. Turn on your Pizzadesso and hit the Wood Fire setting. Then, push in the knob to start preheating.
2. Slice (julienne) 1/4 of the vegan pepperoni.
3. Sprinkle a hefty amount of cornmeal on your pizza peel + stretch your pizza dough to fit. 
4. Line the edges of your pizza with half the vegan cheese and the sliced vegan pepperoni.
5. Work your way around the pizza, folding the outer crust over the cheese and pepperoni, sealing the dough with your fingers.
6. Top the dough with pizza sauce, avoiding the stuffed crust.Then, top the pizza sauce with half the vegan pepperoni followed by the remaining vegan mozzarella. And finally, top the pizza with the remaining pepperoni.
7. When the Pizzadesso has preheated, it will beep a couple times & the digital read will switch to “Fill In”. Use the rack handle accessory to safely pull out the rack & transfer the pizza from the peel to the heated stone. Reinsert the rack using the handle, close the door, & the preset countdown will begin.
8. 3 min later, the Pizzadesso will have worked its magic. Let cool 5 min before slicing & enjoy!

Nutrition

Serving: 1slice | Calories: 318kcal | Carbohydrates: 48g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.01g | Sodium: 971mg | Potassium: 91mg | Fiber: 3g | Sugar: 6g | Vitamin A: 133IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 3mg

The post Vegan Stuffed Crust Pizza appeared first on Plant Power Couple.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

They say the sign of true personal growth is letting yourself change your mind when presented with new information. Well, I’ve hated fruit in savory dishes pretty much my whole life. I never understood the purpose of fruit taking up space on a perfectly good cheese plate! 

But when we made these easy cashew cheese and strawberry sandwiches last year, it was precisely what I needed to change my whole perspective on the subject.

When we recently made our vegan goat cheese substitute, I knew it would be perfect for matching with fresh summer fruit. And so I happily present to you these vegan goat cheese, blueberry, and basil sandwiches. 

This vegan sandwich recipe is so simple to make, but they carry an air of fanciness as well. And they are absolutely delicious! They’d also be great in crostini or flatbread form, but that’s another recipe for another day.

Save this recipe!

Add your email below to to get this recipe and more right in your inbox!

Please enable JavaScript in your browser to complete this form.

Email *

Save It!

Pin this recipe for later.

Why We Love These Vegan Picnic Sandwiches

• They’re so EASY. Use either our homemade vegan goat cheese recipe or your favorite store-bought vegan goat cheese (more on that later). Just slather it on the bread, add a good layer of blueberries, top with basil, and you are good to go! 
• They’re impressive. No one will know how easy they were to make because they’ll be too busy fawning over how deliciously creative and yet simple these sandwiches are! And wait until they taste them!
• They require zero cooking! No-cook vegan meals that actually fill you up for the win. When it’s hot outside, no one wants to turn on the stove! But no one wants to be deprived either…this recipe has got you covered! Stay cool and full!

Ingredients You’ll Need for Blueberry Basil Sandwich

You’ll need just 4 ingredients to make this fun vegetarian and vegan sandwich recipe!

• Ciabatta rolls – Always check the ingredients when buying rolls like this to make sure the brand you’re buying is vegan-friendly!
• Vegan goat cheese – We used our homemade vegan goat cheese substitute for this recipe, but there are quite a few store-bought versions too. Look for vegan goat cheese from brands like Spero and Treeline. We’ve tried and loved both of them! 
• Fresh blueberries
• Fresh basil – Minced. Italian basil will work for this recipe, but if you can find lemon basil, that takes this classy vegan sandwich to a whole different level!

Substitution Options

If you don’t have or can’t tolerate any of the above ingredients, here are our best substitution tips. Keep in mind: Substituting any of the ingredients may lead to a variable degree of difference in the final product. Let us know in the comments if you try any subs and how they work out for you! 

For the ciabatta: Baguettes, rustic style bread, or long rolls will all work great with this. Something hearty but with a little softness to it as well. That’s what you’re aiming for.

For the vegan goat cheese: Any soft spreadable and mild-flavored vegan cheese would work for this recipe. Your favorite brand of vegan cream cheese can also work too! If you’re looking for homemade solutions, try our Herbed Cashew Cheese, Vegan Veggie Cream Cheese, or Vegan Whipped Feta.

For the blueberries: Other berries like strawberries or blackberries could work. Even a combination of the three would be wonderfully refreshing!!

For the fresh basil: Mint (especially lemon mint), lemon balm, lemon thyme, or even regular thyme could also work nicely.

How to Make Creamy Vegan Cheese and Blueberry Sandwiches

Like I said earlier, these sandwiches are sillily easy to make! You’ll be ready to eat in well under 10 minutes!

Step 1: Prep the ingredients.

If necessary, start by slicing the rolls in half. Then, gather the rest of your ingredients and mince the fresh basil.

Step 2: Assemble the vegan sandwiches.

Next, spread a thick layer of vegan goat cheese on each side of the roll. Top that with a layer of blueberries and a sprinkle of freshly minced basil. 

We put general amounts in the recipe card, but feel free to use more or less of any of the sandwich fillings depending on your taste! 

Bring the two halves of the roll together to form the sandwich. That’s it! Easy, right?!

How to Serve Vegan Ciabatta Sandwiches

Serve these cold sandwiches immediately alongside a big mixed greens salad with more fresh blueberries and a balsamic vinaigrette! I also think they’d be great for a shower or vegan afternoon tea.

Make-Ahead Option: You can also wrap blueberry basil sandwiches to pack and enjoy as part of a picnic, but I would store them wrapped in the fridge until you are ready to leave. I wouldn’t leave them outside the fridge for more than about 1 hour or the vegan goat cheese might get too soft.

How to Store Leftovers

Storing leftovers separately and not assembled is always best for something like this. 

If you prefer to store the sandwiches pre-assembled, they should stay good in an airtight container in the fridge for 2-3 days.

We do not recommend freezing leftover sandwiches. 

More Vegan Sandwich Recipes:

• Cashew Cheese and Strawberry Sandwiches
• Veggie Bagel Sandwich
• Vegan Tuna Salad Sandwich
• Creamy Chickpea Avocado Sandwich
• Meatless TVP Sloppy Joes

When you try this vegan goat cheese sandwich recipe, please tell us how it went! We love it when you rate the recipe and leave a comment below. It helps more people like you find us and our recipes!

And don’t forget to tag us in your photos on Instagram! If you’re not already hanging out with us over there, we’re @theplantpowercouple with the “the”. We hope you have as much fun making and eating this recipe as we did creating it!

Print

Vegan Goat Cheese and Blueberry Basil Sandwich

These fresh and summery vegan picnic sandwiches are made on fresh ciabatta rolls and are loaded with tangy vegan goat cheese, fresh blueberries, and freshly minced basil. They are the perfect easy plant-based lunch recipe to make in under 10 minutes!  It’s a fun combination of flavors that’s a great balance of simple and special. These would be the perfect picnic sandwich for an outdoor date or to serve at an event like a shower or lunch gathering!

Course Sandwiches

Cuisine Lunch

Keyword vegan goat cheese recipes, vegan sandwich recipe, vegetarian sandwich recipes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 sandwiches

Calories 464kcal

Author Brittany Roche

Ingredients

• 2 ciabatta rolls
• 3/4 cup vegan goat cheese*
• 1/2 cup fresh blueberries
• 2 Tbsp minced fresh basil**

Instructions

• PREP THE INGREDIENTS: If necessary, slice the rolls in half. Gather the rest of your ingredients and mince the fresh basil.
• ASSEMBLE THE SANDWICH: Spread a thick layer of vegan goat cheese on each side of the roll. Top that with a layer of blueberries and a sprinkle of freshly minced basil. 
• TO SERVE: Serve these sandwiches immediately or store in the fridge covered for up to 24 hours before serving on its own or alongside a mixed green salad with balsamic vinaigrette. Enjoy!
• TO STORE: Storing leftovers separately and not assembled is always best. But, assembled sandwiches can be stored in an airtight container in the fridge for up to 3-4 days. We do not recommend freezing leftover sandwiches.

Video

Notes

• Ciabatta notes: Always check the ingredients when buying rolls like this to make sure the brand you’re buying is vegan-friendly!
• Vegan goat cheese options: We used our homemade vegan goat cheese substitute for this recipe, but there are quite a few store-bought versions too. Look for vegan goat cheese from brands like Spero and Treeline. We’ve tried and loved both of them! 
• Vegan goat cheese subs: Any soft spreadable and mild-flavored vegan cheese would work really well for this recipe. Your favorite brand of vegan cream cheese can work too! If you’re looking for homemade solutions, try our Herbed Cashew Cheese, Vegan Veggie Cream Cheese, or Vegan Whipped Feta.
• Herb options: Italian basil will work for this recipe, but lemon basil takes it to a whole different level! Mint, lemon balm, lemon thyme, or regular thyme could also work nicely.
• Fruit options: Other berries or fruits like strawberries, blackberries, raspberries, peaches, or even cherries could work. Even a combination of the fruits you have would be wonderfully refreshing!!
• Ingredient amounts are approximate depending on the size of your rolls and your own personal taste. Feel free to add more or less of any of the sandwich fillings to your preferences.

Nutrition

Serving: 1Sandwich | Calories: 464kcal | Carbohydrates: 46g | Protein: 23g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Sodium: 793mg | Fiber: 3g | Sugar: 8g

Watch our Blueberry Basil Ciabatta Sandwich Web Story here.

The post Vegan Goat Cheese and Blueberry Basil Sandwiches appeared first on Plant Power Couple.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

Dairy free goat cheese is very hot right now. At Natural Products Expo East last year, we were able to try 2 vegan goat cheeses from brands like Treeline and Spero which were so, so good!

Tasting their delicious goat cheese substitutes got me excited to try and make my own at home!

This recipe is based on one of our other popular recipes, our vegan feta recipe.

But we switched up the flavoring ingredients to make it taste more like a traditional goat cheese. 

This dairy-free, tofu cheese is made with simple ingredients and requires very little time to make.

The result is a creamy cheese with a crumbly texture that tastes tangy and fresh. It’s ready to be sliced and spread on crostini, flatbread, crackers, and just licked off the spoon. 

Pin it for later.

Save this recipe!

Add your email below to to get this recipe and more right in your inbox!

Please enable JavaScript in your browser to complete this form.

Email *

Save It!

Why We Love This Dairy Free Goat Cheese

• Uses tofu instead of cashews, making it a more cost-effective option than cashew nut cheese! In my opinion, tofu is also easier to work with than raw cashews because you don’t need to soak anything ahead of time. And no tofu press needed!
• Spectacular flavor and texture. Tangy but smooth and fresh flavor. Soft and creamy texture. I really think we hit on something magical here!
• Easy to make. Blend and let it set in the fridge overnight.
• A great base for veganizing recipes that call for soft goat cheese.

Ingredients in Tofu Goat Cheese

Substitution Options for Vegan Goats Cheese

For the block of extra-firm tofu: Firm tofu or even medium firm can be used too but may yield a softer more spread-like texture. Stay away from soft or silken tofu.

For the refined coconut oil: I wouldn’t replace this because it’s key to the final texture. Coconut oil begins to firm up at temperatures below 75F which is what makes the cheese mixture firm up enough to slice and mold. Unfortunately, because of this, there is no oil-free sub for most of our tofu recipes. Vegetable shortening might work, but it’s not something we’ve tried before.

For the lemon juice: Lemon zest or lemon pepper seasoning may be used for a lemony flavor, but you would have to play with the amounts.

For the ACV: White vinegar, rice vinegar, or white wine vinegar will all work as a good substitute in this recipe. I don’t think balsamic or thicker red vinegars would work too well, and would alter the color.

For the miso paste: You can try subbing half as much sauerkraut brine for fermented flavor. You can also skip this and increase lemon juice + acv slightly.

For the olive oil: You can skip it entirely or replace it with more refined coconut oil. The fats help with the final texture, and the flavor adds savoriness.

For the non-dairy milk: You could sub non-dairy milk with silken tofu, unsweetened dairy free heavy cream (We like the non-dairy heavy cream from Silk), or unsweetened coconut cream (We like Native Forest.)

How to Make Plant Based Goat Cheese

This tofu cheese recipe is so easy to make. You can go the extra mile and turn it into one of those cute goat cheese logs for serving or leave it in its spreadable form!

Step 1 – Blend: You’ll start by adding all ingredients to your food processor and processing on a low speed for about 4-5 minutes, stopping to scrape the sides as needed.

The mixture will get really smooth and shiny towards the end which is what we want! If it’s grainy, keep blending until it’s a nice creamy consistency.

Step 2 – Set: Next, transfer this mixture to a large airtight container. If you want to mold this goat cheese once it’s set (like a cheese ball, log, or wheel, you can use a silicone cheese mold or just line the container you’re using with plastic or parchment paper, so you can easily lift the cheese out after it has set.

Cover and place it in the fridge for at least 3-5 hours to fully set. It will firm up to be a spreadable and sliceable texture.

Step 3 – Shaping (optional): To make this vegan goat cheese substitute look as legit as possible, you can also mold it into those classic cheese logs once it’s set. Just pop the cheese out of the silicone mold or lift it out of the plastic-lined container.

Then, use gloved hands to form the mixture into 2-4 tubes. Wrap these tubes in plastic and place them back in the fridge for at least another 60-90 minutes before serving. 

How to Use This Vegan Goat Cheese Recipe

When you’re ready, remove the cheese from the fridge and unwrap it or pull it out of the silicone mold as needed.

Serve as a spread with a cheese knife onto crostini, crackers, bread, cucumbers, or all your favorite veggies. It’s the best way to veganize all your favorite recipes that call for soft goat cheese!

Some of our favorite ways to use it:

• Strawberry Baguette Sandwich
• Vegan Goat Cheese and Blueberry Basil Sandwich toped with fresh herbs
• On crostini with fresh tomatoes, sea salt, and a drizzle of balsamic vinegar
• On a vegan pizza with caramelized onions and thinly sliced seitan ham
• As part of a vegan charcuterie board or cheese board with some fresh fruit and crackers

How to Store Leftover Dairy Free Goat Cheese

In the fridge: Store leftover dairy free goat cheese in an airtight container in the fridge for up to 5-7 days. Use quickly for best results.

In the freezer: You can freeze this creamy vegan cheese in an airtight container for up to 8 weeks. To defrost, transfer only what you’ll need to the fridge until thawed through. This takes about 3-4 hours depending on the size of the serving you’re defrosting.

More Vegan Cheese Recipes:

• Classic Vegan Cheese Ball
• The BEST Vegan Feta Cheese
• Vegan Veggie Cream Cheese
• Vegan Pub Cheese Spread
• Learn more about tofu-based cheeses in our Tofu Cheese Guide

I’ve really fallen in love with this easy tofu cheese recipe over the past few weeks, and I hope you’ll try it and feel the same! I can’t wait to hear all the delicious ways in which you find to use this.

When you try it, don’t forget to leave a star rating and review on the recipe below. It helps more people like yourself find our recipes and it’s a free and easy way for you to support our small business! 

We also just love it when you tag us in photos of your beautiful vegan creations on Instagram (we’re @theplantpowercouple with the ‘the’). Until next time!

Print

Dairy Free Goat Cheese

This vegan goat cheese recipe is made in your food processor and tastes as legit as the real thing! It’s the best substitute for soft goat cheese in all your favorite vegan recipes. Similar to our vegan feta cheese recipe, this dairy free goat’s cheese uses extra firm tofu and refined coconut oil for the smooth and creamy base that’s also somehow crumbly.

Course Vegan Cheese

Cuisine Food processor

Keyword best vegan goat cheese, dairy free goat cheese, dairy free goat cheese substitute, plant based goat cheese, substitute for goat cheese, vegan goat cheese, vegan goat cheese recipe, vegan goat cheese substitute, vegan goat cheese tofu, vegan goats cheese recipe, vegan substitute for goat cheese

Prep Time 15 minutes minutes

Additional Time 5 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 4 tubes

Calories 125kcal

Author Brittany Roche

Ingredients

• 1 16-oz block extra firm tofu
• 1/2 cup refined coconut oil
• 2 Tbsp lemon juice
• 2 Tbsp apple cider vinegar
• 2 Tbsp mellow white miso paste
• 2 Tbsp extra virgin olive oil
• 1 clove garlic
• 2 tsp sea salt
• 1/2 tsp ground black pepper
• 1/4 cup plain unsweetened non-dairy milk

Instructions

• BLEND: Add all ingredients to your food processor and process starting on a low speed and slowly increasing to high. Blend on high for about 4-5 minutes, stopping to scrape the sides down as needed. The mixture will get really smooth and shiny towards the end which is exactly what we want! If it’s not shiny yet, keep blending.
• SET: If you just want to use this cheese as a spread, transfer the mixture to a large airtight container. If you want a cheese that holds its shape on a platter or can be molded into a log, transfer the mixture to a silicone mold or plastic-lined airtight container. Cover and place it in the fridge for at least 3-5 hours to fully set.  If you’re shaping the vegan goat cheese, I would let it set in the fridge for at least 6-8 hours.
• SHAPING (optional): To make this vegan goat cheese substitute look as legit as possible, you can also mold it into those classic goat cheese logs once it’s set. Just pop the cheese out of the silicone mold or lift it out of the plastic-lined container. Then, use your hands to form the mixture into 2-4 tubes. Wrap these tubes in plastic and place them back in the fridge for at least another 60-90 minutes before serving. 
• SERVE: When you're ready and the tofu cheese has firmed up, remove it from the fridge and unwrap it or pull it out of the silicone mold as needed. Serve as a spread with a cheese knife onto crostini, crackers, bread, cucumbers, or all your favorite veggies. Use it to veganize all your favorite recipes that call for soft goat cheese!
• STORE: Store leftovers in an airtight container in the fridge for 5-7 days. You can also freeze leftover cheese in an airtight container for up to 8 weeks. Defrost in the fridge until thawed through. This takes about 3-4 hours depending on the size of the serving you’re defrosting.

Video

Nutrition

Serving: 1/3 of 1 tube | Calories: 125kcal | Carbohydrates: 2g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Sodium: 504mg | Sugar: 1g

Watch our plant based goat cheese Web Story.

The post Vegan Goat Cheese Substitute appeared first on Plant Power Couple.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases.

I love bowl meals. Three or more complementary items as a full meal in one large bowl. You’ve seen them advertised at the fast food places or in the Facebook groups, I’m sure. And this homemade BBQ tofu bowl is just perfect. 

Three components, one ideal dinner: BBQ tofu pieces, sweet potato mac and cheese, and spicy, seared green beans. And each one is an easy recipe!

The bbq tofu recipe is an adaptation of our popular Tofu Freezer Trick method that gives you the best meaty tofu packed with flavor. I’s my favorite way to make tofu!

And the green beans? This is the green bean dish that got me to really fall in love with green beans. The mix of peppers and beans is a flavor wow and that nice charred taste takes it to another level.

Finally, the sweet potato mac and cheese is the perfect complement to both: a little sweet, a little savory, with just a hint of smoke and cheesiness. It ties into the bbq theme so well like how people traditionally serve sweet potato sides with bbq. 

All in all, this fun plant-based comfort food meal is majorly impressive and massively delicious! And while it may seem like a lot, it comes together so easily!

Save this recipe!

Add your email below to to get this recipe and more right in your inbox!

Please enable JavaScript in your browser to complete this form.

Email *

Save It!

Why We Love These Vegan BBQ Tofu Bowls:

• Our recipe uses common garden veggies like peppers and green beans! 
• It’s the perfect blend of flavors and textures. Creamy cheesy mac n cheese, smoky meaty baked tofu, and charred spicy veggies. It pulls you in and gives you a big hug!
• It’s a total crowd-pleaser (we tested it!). It’s great served outdoors for a casual late summer or early fall dinner party with friends!

Pin this recipe for later.

Ingredients for BBQ Bowls

This bbq tofu bowl is composed of 3 separate components, but all with simple ingredients: the bbq tofu cutlets, the sweet potato mac and cheese, and the seared green beans!

To make the sheet pan bbq tofu, you’ll need:

• Extra-firm tofu – This recipe works best when you first freeze the tofu (in its package), then defrost it and press as you normally would before continuing with the recipe. This is called our Tofu Freezer Trick (we have a whole freezer tofu guide on it!), and it is a life-changing way to cook tofu!
• Barbecue sauce – We love Organicville BBQ sauce for this, but feel free to use your favorite bbq sauce or even homemade bbq sauce.
• Vegan chicken bouillon powder – We use our homemade bouillon powder. It’s so easy to make!
• Olive oil – optional

For the vegan mac and cheese, you’ll need:

• Sweet potato puree 
• Cashews – unsalted, unroasted
• Nutritional yeast
• More bouillon powder + BBQ sauce
• Garlic – fresh
• White miso paste – Miso Master is our go-to. Their mellow white miso paste adds the cheesiest flavor to this vegan mac!
• Smoked salt
• Onion powder
• Liquid smoke
• Macaroni – elbows or shells

For the seared green beans, you’ll need: 

• Green beans – fresh, ends cut off
• Red bell pepper – thinly sliced
• Long hot pepper – minced
• Olive oil
• Salt

Substitution Options

For the cashews: If you’re allergic or don’t have cashews, sunflower seeds or hulled hemp seeds can also be used for the mac n cheese sauce!

For the sweet potato puree: Plain pumpkin puree also works. Just make sure you DO NOT use “pumpkin pie mix”. That is something TOTALLY different. You can also use fresh sweet potatoes to make your own sweet potato puree.

For the green beans: If you don’t like or can’t find green beans, you can use broccoli or cauliflower. Sweet corn on the cob would also be great! Feel free to try some of your favorites!

For the peppers: You can also mix up the peppers here. Yellow and orange, even green, bell peppers add a great color variety. If you really don’t like spicy foods, you can use fewer hot peppers, choose less spicy ones, or omit them completely. If you don’t like peppers at all, you can try subbing some sliced red onion.

To make it gluten-free: Swap the regular elbows in the macaroni and cheese for your favorite gluten-free pasta! And choose a gluten-free BBQ sauce.

For the block of tofu: You can skip the tofu cutlets and just toss some cooked vegan chicken in your favorite vegan-friendly BBQ sauce. We LOVE the Ultimate Chicken from Gardein for breaded or Tofurky’s Chik’n pieces for unbreaded. We also have a BBQ Soy Curls recipe that’s made in the air fryer!

For the mac n cheese: If you don’t want to make your own mac and cheese, you can totally substitute your favorite store-bought vegan mac and cheese. We love the dairy free mac options from Daiya and Annie’s. Feel free to try any of the ever-increasing vegan varieties available in the grocery store.

How to Make This Tofu Bowl Recipe

Step 1: Prep the tofu. 

Slice the frozen, thawed, and pressed tofu into 6-8 cutlets. 

To a large measuring cup, add the BBQ sauce, olive oil, and bouillon powder. Mix with a fork or small whisk until completely combined. 

Pour this bbq tofu marinade on top of the tofu and marinate for at least 30 minutes or overnight for best results. 

Step 2: Bake the tofu. 

Preheat your oven to 350F and line the tofu cutlets in a single layer on a parchment paper or foil lined baking sheet. 

Bake the cutlets for 30-40 minutes, stopping once to flip them halfway through. Let cool slightly before slicing and serving. 

Step 3: Make the sweet potato mac and cheese. 

Get a large pot of water boiling on the stove. While you wait, add all the ingredients (except the macaroni) to a high-speed blender or food processor, pouring the hot water in last. Let this sit, so the cashews can soften while you start cooking the pasta. 

Cook the pasta al dente according to the directions on the box. While the pasta cooks, blend the sauce ingredients on high until it’s completely smooth. 

When the pasta is finished cooking, drain it, spray it with cold water, and add it back to the pot. Pour the cheese sauce on top and stir until combined. 

Heat it on low, uncovered and stirring often, for about 7-10 minutes or until the sauce thickens and everything is warmed through.

Step 4: Sear the vegetables.

 Heat a cast iron pan on medium-high heat and carefully add 1 Tbsp olive oil (or 1 tbsp vegetable oil). Then, add your green beans and peppers and use a spatula to roll them around so they’re coated in the oil. 

Then, let them pan fry in the skillet for 3-4 minutes so they get a bit of a char. 

Next, drizzle them with ½ more Tbsp oil and stir until everything is coated again. Let them cook another 3-4 minutes like this. 

Finally, sprinkle the veggies with a little salt and carefully add 1-2 Tbsp water to the skillet to deglaze the pan (be careful not to breath in the steam that comes out of the skillet when you do this – it will make you cough). 

Stir everything around once more and cook for another 2-4 minutes until the veggies are nice and charred. Feel free to add another pinch of salt and a little bit of black pepper if you like.

How to Serve Barbecue Tofu Bowls

Serve this vegan bbq tofu bowl hot family-style or in a large bowl with a glass of California Zinfandel. 

It’s the perfect recipe for a late summer / early fall dinner party. Especially if you have plenty of fresh garden green beans and peppers!

Another idea: Top with some fresh green onions or sesame seeds. 

How to Store Leftover Smoky Vegan BBQ Bowl

In the fridge: I’d store leftovers separately or in segmented airtight containers. The leftover tofu and mac n cheese should be good for up to a week in an airtight container, but the veggies should be eaten within about 3 days. 

In the freezer: These might make good homemade freezer meals if you have those segmented containers for meal prep. We haven’t tried it yet, so let us know if you do!

More Vegan Tofu Recipes:

• Lemon Pepper Tofu Cutlets
• Sweet Chili Tofu Cutlets
• Balsamic Tomato Tofu Cutlets
• Vegan Buffalo Tofu Wings
• Vegan Chicken Parm

If you try this BBQ Tofu Bowl recipe, we’d love to hear all about it! 

We always appreciate it when you leave a star rating and review in the comments section below. It’s a great way to get more recipes like these to people like yourself! 

Hope you enjoy this easy vegan summer dinner as much as we did creating it. Cheers!

Print

Smoky Vegan BBQ Tofu Bowls

I’m about to lay some magic on you. This vegan BBQ tofu bowl meal with spicy green beans and sweet potato mac and cheese is absolute comfort food at its finest. It’s three simple recipes in one meal to create a perfectly balanced bowl of garden-fresh green beans, macaroni and cheese, and BBQ chicken-style tofu. It’s the perfect comfort food with homegrown flavor.

Course Tofu

Cuisine BBQ

Keyword barbecue tofu bowls, bbq tofu bowl, smoky vegan bbq bowls, vegan bbq bowl, vegan bbq tofu bowl

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6 -8 bowls

Calories 411kcal

Author Brittany Roche

Ingredients

For the BBQ tofu:

• 1 block extra firm tofu frozen, thawed, and sliced into 6 or 8 cutlets*
• 1/3 cup BBQ sauce
• 2 Tbsp vegan chicken bouillon powder
• 1-2 Tbsp olive oil optional

For the sweet potato mac and cheese:

• 1 15-oz can sweet potato puree
• 1/2 cup cashews unsalted, unroasted
• 1/2 cup nutritional yeast
• 1/3 cup vegan chicken bouillon powder
• 4-6 large cloves garlic
• 2 Tbsp white miso paste
• 1 Tbsp BBQ sauce
• 1/2 Tbsp smoked salt
• 1 tsp onion powder
• 1 tsp liquid smoke
• 2 cups hot water
• 1 16-oz box of elbows or shells

For the green beans:

• 1/2 pound green beans ends cut off
• 1 red bell pepper thinly sliced
• 1/2 7-inch long hot pepper, minced
• 1-2 Tbsp olive oil
• 1/4 – 1/2 tsp salt

Instructions

Step 1: Prep the tofu.

• To a large measuring cup, add the BBQ sauce, olive oil, and bouillon powder. Mix with a fork or small whisk until completely combined.
• Pour this marinade over the tofu and marinate for at least 30 minutes or overnight for best results. 

Step 2: Bake the BBQ tofu.

• Preheat your oven to 350 and line the tofu cutlets on a baking sheet.
• Bake the cutlets for 30-40 minutes, stopping once to flip them halfway through.
• Let cool slightly before slicing and serving. 

Step 3: Make the sweet potato mac.

• Get a large pot of water boiling on the stove and add a generous pinch of salt.
• While you wait, add all the ingredients (except the macaroni) to a high-speed blender or food processor, pouring the hot water in last. Let this sit, so the cashews can soften while you start cooking the pasta.
• When the water is boiling, cook the pasta al dente according to the directions on the box.
• While the pasta cooks, blend the sauce ingredients on high until it’s completely smooth.
• When the pasta is finished cooking, drain it, spray it with cold water, and add it back to the pot.
• Pour the cheese sauce on top and stir until combined.
• Heat it on low, uncovered and stirring often, for about 7-10 minutes or until the sauce thickens and everything is warmed through.

Step 4: Make the spicy green beans.

• Heat a cast iron skillet on medium high heat and carefully add 1 Tbsp olive oil.
• Then, add your green beans and peppers and use a spatula to roll them around so they’re coated in the oil. Let them cook in the skillet for 3-4 minutes so they get a bit of a char.
• Next, drizzle them with 1/2 more Tbsp olive oil and stir until everything is coated again. Let them cook another 3-4 minutes like this.
• Finally, sprinkle the veggies with salt and carefully add 1-2 Tbsp water to the skillet to deglaze the pan (be careful not to breath in the steam that comes out of the skillet when you do this – it will make you cough).
• Stir everything around once more and cook for another 2-4 minutes until the veggies are nice and charred.

Notes

*The Tofu Freezer Trick: This recipe works best when you first freeze the tofu (in its package), then defrost it and press as you normally would before continuing with the recipe. This is called our Tofu Freezer Trick (we have a whole freezer tofu guide on it!), and it is a life-changing way to cook tofu!

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 41g | Protein: 20g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Sodium: 1865mg | Fiber: 7g | Sugar: 13g

The post BBQ Tofu Bowls appeared first on Plant Power Couple.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

I’ve always loved a good stuffed pasta dish, even as a vegan. Tender pasta stuffed with gooey, flavorful cheeses and topped with rich marinara sauce…comfort food to the extreme!

I grew up eating stuffed shells down the shore at neighborhood traditional Sunday Italian potluck feasts. So I like to think I know good shells.

And these vegan tofu ricotta and spinach stuffed shells do not  disappoint. One bite and I’m transported back to those delicious childhood memories, and I bet once you try them, you will be too!

Pin this recipe for later.

Save this recipe!

Add your email below to to get this recipe and more right in your inbox!

Please enable JavaScript in your browser to complete this form.

Email *

Save It!

Why You’ll Love Vegan Stuffed Pasta Shells

• Simple methods. This pasta dish is mostly assembly, making it a great dish to make when there are many hands to help – like on date night or with your kids or friends!
• Flavorful and cozy. All of the comfort of this classic family dinner without any of the dairy. Although, you’d never know it from the taste!
• Freezer-friendly. Only cooking for 1 or 2? No problem! We’ve included instructions to freeze these stuffed shells for a batch cooking session you’ll be so glad you did later.

• Jumbo pasta shells – cooked and drained according to package directions
• Olive oil
• Dry white wine – optional, adds a great flavor to the spinach
• Fresh spinach and basil – de-stemmed and chopped
• Fresh garlic – minced
• Spices – Salt, pepper, Italian seasoning
• Tofu ricotta – We used our homemade tofu ricotta for this recipe!
• Vegan mozzarella shreds – We like Violife or Vevan vegan mozzarella for this.
• White miso paste – We use the mellow white miso paste from Miso Master
• Marinara sauce – Homemade tomato sauce or store-bought. We love the pasta sauces from Organicville and Botticelli for best flavor.

Vegan Pumpkin Ricotta Stuffed Shells: Use the pumpkin ricotta recipe from our Tikka Masala Lasagna! You can also switch up the sauce by trading the marinara for a creamy white sauce like our vegan garlic cream sauce.

Vegan Stuffed Shells Without Ricotta: Don’t like ricotta? Try stuffing the shells with our whipped tahini feta or vegan goat cheese. Again, feel free to switch up the sauces too. Pesto might be nice here!

Vegan Stuffed Shells with Beyond Meat: Feel free to add some browned Beyond Beef or meatless sausage to this recipe! Just mix it in with the tofu ricotta.

Vegan Stuffed Shells No Tofu: Switch up the tofu ricotta for an almond or cashew-based version. There are lots of recipes out there, or you can use a store-bought version from brands like Forager and Kite Hill.

For the jumbo shells: Use gluten-free pasta shells to make gluten free vegan stuffed shells!

For the olive oil: Sub avocado oil, sunflower oil, or safflower oil for the olive oil. You can also skip the oil and saute the spinach in some vegetable broth.

Wine options: Sub rice wine vinegar, white wine vinegar, or even white vinegar for the white wine.

For the spinach / basil: Feel free to sub all of one of these for the other, or switch it up with whatever greens you have in the fridge.

For the garlic: Feel free to sub minced shallots if garlic isn’t your thing. Or if you are using granulated garlic or garlic powder, 1/8-1/4 teaspoon of garlic powder is said to equal one clove of garlic. If using jarred minced garlic, I’d use about 1 teaspoon per garlic clove.

Vegan mozzarella options: Skip the mozzarella cheese shreds or use diced vegan mozzarella slices / block.

For the miso paste: Sub vegan parmesan cheese for the miso paste.

Sauce Options: Feel free to sub your favorite pasta sauce in this recipe – creamy vegan garlic sauce, plant-based pesto, or dairy-free vodka sauce are all great options. So is the vegan bolognese from Botticelli!

Step 3: Make the filling

To a large bowl, add the contents of your saute pan, the vegan ricotta cheese, just 1 cup of the vegan mozzarella, miso, and Italian seasoning. Stir with a large wooden spoon or rubber spatula until totally combined.

Step 5: Assemble and bake

Cover the casserole dish and bake at 350F for 30 minutes. Then, remove the cover and bake an additional 10-15 minutes uncovered. Let sit outside the oven, uncovered, for 5-10 minutes before serving. 

How to Reheat Stuffed Shells

Microwave frozen stuffed shells at 50% for about 3.5-4 minutes, then at 100% for 1.5-2 minutes until cooked through and warm.

Non frozen shells can be microwaved at full power for 2-3 minutes until warm.

I hope you and your whole family enjoy a steamy plate of these plant-based stuffed shells very soon! And when you do, I can’t wait to hear what everyone thinks.

Leave a star rating and review on the recipe below; it helps more people find our recipes. Plus, we get such a kick out of hearing about your tasty dinner wins!

Now, go get that pasta water boiling. We’ll talk to you again soon!

Print

Vegan Ricotta Stuffed Shells

These easy baked Vegan Stuffed Shells are a lightened-up version of the original that packs a ton of flavor and plant-based protein! They’re the perfect dairy-free dinner. Tender pasta shells are loaded with a blend of tofu ricotta and garlicky spinach then smothered in a flavorful pasta sauce before baking until bubbly! Top with fresh herbs for a dinner the whole family will love.

Course Pasta

Cuisine Italian

Keyword stuffed ricotta and spinach shells, vegan ricotta stuffed shells, vegan stuffed pasta, vegan stuffed shells, vegan stuffed shells with tofu, vegan stuffed shells with tofu ricotta

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 24 stuffed shells

Calories 659kcal

Author Brittany Roche

Ingredients

• 24 jumbo shells cooked and drained according to package
• 1/2 tsp olive oil
• 1 Tbsp dry white wine
• 2.5 cups spinach de-stemmed and chopped
• 1/2 cup fresh basil chopped
• 5 large cloves garlic minced
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 cups vegan ricotta
• 2 cups vegan mozzarella shreds divided
• 3 Tbsp mellow white miso paste
• 2 tsp Italian seasoning
• 3.5 cups marinara sauce
• Cooking spray
• Parsley for garnish

Instructions

• Prep: Preheat your oven to 350F and spray a 9×13 casserole dish. If you haven’t already, cook and drain your pasta according to package directions. Chop all vegetables as directed above.
• Saute the spinach and basil: Heat the olive oil and wine in a medium saute pan on medium heat. Add the garlic and cook for 2 minutes. Then, add the salt and pepper and stir. Finally, add the spinach and basil and stir to coat. Cook for another 1-3 minutes or until spinach is slightly wilted.
• Make the filling: To a large mixing bowl, add the contents of your saute pan, vegan ricotta, just 1 cup of the vegan mozzarella, miso, and Italian seasoning. Stir with a large wooden spoon or rubber spatula until totally combined.
• Assemble the shells: Spread 1.5 cups marinara in the bottom of your casserole dish. Gently spoon the filling into each shell and place in the sauced up dish, open side up. Pour the rest of the marinara sauce over the shells and top with the remaining vegan mozzarella shreds.
• Finish and bake: Cover the casserole dish and bake at 350F for 30 minutes. Then, remove the cover and bake an additional 10-15 minutes uncovered. Let sit outside the oven, uncovered, for 5-10 minutes before serving.
• Serve: Serve the stuffed shells hot topped with minced fresh parsley. It’s the perfect main dish to go with a side vegan Caesar salad or simple green salad with Italian dressing!
• Store: Store leftover vegan stuffed shells in an airtight container in the fridge for up to 5 days or the freezer for up to 6 weeks.

Video

Nutrition

Serving: 3stuffed shells | Calories: 659kcal | Carbohydrates: 114g | Protein: 32g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Sodium: 968mg | Fiber: 10g | Sugar: 9g

The post Vegan Stuffed Ricotta and Spinach Shells appeared first on Plant Power Couple.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

It’s so easy to make your own homemade vegan ricotta cheese. I’ve been doing it for years, and now I want to share my simple recipe with you!

Ricotta is a creamy versatile ingredient cooks use in both sweet and savory recipes in Italian cooking, so having a good dairy-free version is key for anyone looking to add more plant-based foods to their life.

When we went to create this nut-free tofu ricotta for the blog, I knew I wanted to make something as tangy and creamy and versatile as the “real thing”. And I think you’ll like the easy tofu ricotta recipe we came up with!

There are so many ways you can use this dairy-free substitute – as an appetizer spread with a sprinkle of crushed red pepper or chili powder and sliced baguette, used in stuffed pasta dishes like ravioli, stuffed shells or lasagna, and even in sweet recipes like ricotta pancakes and cookies!

Save this recipe!

Add your email below to to get this recipe and more right in your inbox!

Please enable JavaScript in your browser to complete this form.

Email *

Save It!

Pin this recipe for later.

Why This is the Best Vegan Ricotta Substitute:

• An easy recipe to make! Just add all the ingredients to your food processor and pulse a few times for a more traditional texture or blend for up to a minute for a decadent whipped ricotta vibe!
• It’s nut-free! Also, a lot of vegan ricotta recipes are made with cashews or almonds. Our nut-free vegan ricotta is made from tofu, so it’s great for people with nut allergies!
• So versatile! It can be used in both savory AND sweet dishes. Use this tofu ricotta recipe to veganize all your favorite ricotta recipes – from vegan ravioli and stuffed shells to lemon ricotta pancakes!

Ingredients for Ricotta Vegan Cheese

For the firm tofu: Extra firm tofu will work but it will create a thicker texture. If using extra firm tofu, I’d skip the pressing and just drain and use. Do not use silken or soft tofu.

For the nutritional yeast: Feel free to skip this or replace with 1 tsp ground mustard for a slightly different flavor.

For the olive oil: If you’re oil-free, feel free to skip this ingredient. It will create a less decadent texture.

For the miso paste: You could be able to get away with subbing some sauerkraut brine to get the fermented flavor. I know it sounds weird, but it works! You can also leave this out and up the ACV by 1-2 Tbsp. I’d taste it before adding the full 2 Tbsp though!

For the lemon juice: Feel free to sub more apple cider vinegar for the lemon juice.

For the ACV: Similarly, you can sub more lemon juice for apple cider vinegar. White vinegar and rice vinegar will also work.

How to Make Vegan Ricotta Cheese

Firstly, add all the ingredients to a large food processor and process until smooth and creamy, stopping to scrape down the sides as necessary. Then, take your time to taste and adjust seasonings.

If you like it slightly grittier, like regular ricotta cheese, pulse it 10-12 times to mix everything up and crumble the tofu. You can also just crumble everything into a large bowl with your hands and stir in the seasonings, but I don’t find this gets it to be as flavorful as using a food processor or blender. 

If you want a super smooth texture and creamy ricotta (more like a whipped ricotta), blend for up to 1 minute on high until everything is smooth and a little shiny.

To create the perfect whipped texture for an appetizer spread, blend this ricotta for a little extra time! Serve it with baguette slices and sprinkled with any or all of the following: chopped olives, sun dried tomatoes, capers, minced garlic, fresh basil and herbs, crushed red pepper flakes, etc.

How to Store Leftover Plant Based Ricotta

In the fridge: Store any leftover ricotta in the fridge for 5-7 days in an air-tight container.

In the freezer: Freeze vegan ricotta in an airtight container (or use 1/2 cup Souper Cubes to freeze in perfect portions!) for up to 6 weeks.

All in all, if you try this vegan ricotta recipe, I’d love to know what you thought and how you used it! 

We’d love it if you took the time to leave a rating and review below when you’ve tried it. It helps more people find our recipes and we just love connecting with you!

Print

Vegan Ricotta Cheese

A good vegan ricotta recipe is a staple in any plant-based cook’s playbook. And this is our recipe for the best nut-free vegan ricotta. It’s easy to make in your food processor, more budget-friendly than cashew-based versions, and can be used as a dairy-free ricotta cheese substitute in both sweet and savory dishes!

Course Tofu Cheese Recipes

Cuisine Italian

Keyword dairy free ricotta recipe, nut free vegan ricotta, plant based ricotta, ricotta vegan recipe, tofu ricotta, vegan ricotta, vegan ricotta cheese, vegan ricotta recipe, vegan substitute for ricotta cheese

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Calories 63kcal

Author Brittany Roche

Ingredients

• 1 16 oz. package firm tofu, pressed
• 1/4 cup nutritional yeast
• 2 Tbsp extra virgin olive oil
• 2 Tbsp miso paste
• 2 Tbsp lemon juice
• 1 Tbsp apple cider vinegar
• 1/2 tsp salt

Instructions

• Add all the ingredients to a large food processor and process until smooth and creamy, stopping to scrape down the sides as necessary. 
• If you like a grittier ricotta, pulse it 10-12 times until everything is mixed up and the tofu is broken up completely. You can also just crumble everything into a bowl with your hands and stir in the seasonings, but I don’t find this gets it to be as flavorful as using a food processor or blender. 
• If you want a super smooth and creamy ricotta (more like a whipped ricotta), blend for up to 1 minute on high until everything is smooth and a little shiny.
• Taste and adjust seasonings. Then, use in your favorite recipes as a 1:1 sub for ricotta cheese like zucchini lasagna, stuffed shells, and ricotta pancakes!

Video

Notes

Substitution Options

• For the firm tofu: Extra firm tofu will work but it will create a thicker texture. If using extra firm tofu, I’d skip the pressing and just drain and use. Do not use silken or soft tofu.
• For the nutritional yeast: Feel free to skip this or replace with 1 tsp ground mustard for a slightly different flavor.
• For the olive oil: If you’re oil-free, feel free to skip this ingredient. It will create a less decadent texture.
• For the miso paste: You could be able to get away with subbing some sauerkraut brine to get the fermented flavor. I know it sounds weird, but it works! You can also leave this out and up the ACV by 1-2 Tbsp. I’d taste it before adding the full 2 Tbsp though!
• For the lemon juice: Feel free to sub more apple cider vinegar for the lemon juice.
• For the ACV: Similarly, you can sub more lemon juice for apple cider vinegar. White vinegar and rice vinegar will also work.

How to Store Leftover Tofu Ricotta

• In the fridge: Store any leftover ricotta in the fridge for 5-7 days in an air-tight container.
• In the freezer: Freeze vegan ricotta in an airtight container (or use 1/2 cup Souper Cubes to freeze in perfect portions!) for up to 6 weeks.

Nutrition

Calories: 63kcal | Carbohydrates: 3g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 308mg | Fiber: 1g

The post Tofu Ricotta appeared first on Plant Power Couple.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

As vegans, we often find a lot of cashew mac and cheese recipes when searching the internet. But if you’ve ever wondered “What can I substitute for cashews in vegan mac and cheese?”, the easiest answer is silken tofu! 

Silken tofu can be simply blended with just a few other ingredients to create the same creamy texture as cashews at a fraction of the price (and fat!). It’s the easiest method with the most delicious results!

When I first went vegan, we didn’t have a fancy Vitamix, and thus many of the vegan mac and cheese recipes were out of my capabilities. That is, until I found silken tofu mac and cheese. And now I want to share this great recipe for my go-to mac n cheese from the early days with you!

This vegan stove top mac with a silken tofu cheese sauce is going to change your world, so let’s get to it!

Save this recipe!

Add your email below to to get this recipe and more right in your inbox!

Please enable JavaScript in your browser to complete this form.

Email *

Save It!

Pin this recipe for later.

Why You’ll Love This Easy Vegan Mac and Cheese

• Great as a side or all on its own – This is the best silken tofu recipe for dinner – a cozy and comforting dish, but also one that packs some protein!
• It’s oil-free – Using silken tofu is a great way of reducing fat in your meals to lighten things up without things tasting like you’ve lightened them up. 
• It’s nut-free – Perfect for those with a nut allergy.
• A budget-friendly vegan mac – Most vegan macaroni and cheese calls for cashews which can be expensive and require special equipment to blend! You can make this vegan mac and cheese with any blender or food processor and for a fraction of the price of cashew-based sauces.
• Easy to make – Just boil, blend, and stir. Simple ingredients; simple methods. Unlike other silken tofu mac and cheese recipes, you don’t have to saute or chop a thing!
• The ultimate comfort food – queue up your favorite new show, grab your PJs and your cat, and settle in.

Ingredients in Silken Tofu Mac and Cheese

You’ll need 10 key ingredients + spices to make these cheesy plant-based shells – starting with a 1-lb box of medium shells (sometimes called “sea shells”) or elbows.

Substitution Options for WFPB Mac and Cheese

If you need a substitution for this recipe, here are our best tips. When choosing a substitution for an ingredient in any recipe, keep in mind it may change the result. And that change may not always be a pleasant one! Let us know if you try any of these substitution options in the comments below, so this post can become a more complete resource for future readers!

For the pasta: To make a vegan and gluten free macaroni and cheese, use your favorite gluten-free pasta.

For the silken tofu: Soft tofu would work as a 1:1 sub. Medium firm tofu might work, but you would need to add more liquid. Soaked cashews or raw sunflower seeds would also work, but you would need to add liquid there too.

For the non-dairy milk: You can use vegetable broth or 2 Tbsp vegan mayo mixed with 1/3 cup water. (It may sound weird, but it works!)

For the nutritional yeast: You could probably skip this or sub vegan shredded cheese. Vegan parmesan could work too.

For the tomato paste: You can sub tomato sauce, diced tomatoes, crushed tomatoes, or even a little salsa for a different vibe.

For the lemon juice, miso paste, and yellow mustard: All of these ingredients combine to create that classic cheesy flavor and tang. Feel free to play around with the amounts or sub apple cider vinegar, rice wine vinegar, or white wine vinegar for any one of these ingredients. Dijon mustard and stone ground mustard with a dash of vinegar could also work.

For the tapioca starch: Either skip it and cook the sauce a little longer or try cornstarch or arrowroot starch for a slightly different texture.

How to Make Easy Dairy Free Mac and Cheese

This easy dairy-free mac and cheese is super simple – just boil, blend, and stir for the best vegan mac!

Step 1: Cook the pasta.

Cook the pasta for 1 minute less than the package instructions direct for al dente. You’ll be cooking it again when you add it to the sauce, and you don’t want mushy macaroni.

Step 2: Blend the sauce.

Add all the tofu cheese sauce ingredients to a high powered blender or food processor and blend until smooth and creamy. Stop to scrape down the sides of the mixer as needed during this process. Then, cover and set aside until ready to use.

Step 3: Stir the sauce and pasta.

When the pasta is done cooking (and slightly less than al dente), strain it and add it back to the pot along with the vegan cheese sauce. 

Stir the cooked pasta and creamy vegan mac sauce gently to combine and heat over medium low heat, stirring often, until completely warmed through, about 1-2 min. 

Taste and adjust seasoning. If desired, this is where you will add the extra salt if needed.

How to Serve Silken Tofu Mac and Cheese

Serve this cheesy dish hot on its own as a main dish (It has tofu in the sauce, so it’s technically a protein, right?!) or as a dairy-free side dish to a larger meal. 

How to Store Oil Free Vegan Mac and Cheese

This mac and cheese makes fantastic leftovers – hot or cold! (I’m a big cold mac and cheese person, anyone else?!)

In the fridge: Store leftover silken tofu mac and cheese in an airtight container in the fridge for 5-7 days. We do not recommend freezing this mac and cheese. The texture of the silken tofu changes drastically after freezing and thawing.

To reheat: Reheat refrigerated mac and cheese with a splash of non-dairy, unsweetened plain milk or vegetable broth to loosen it up a little bit. Reheat in the microwave at 75-80% for 3-3:30 minutes until hot.

I hope you’ll try silken tofu mac ‘n cheese. I think you’re going to love it much more than the cashew-based versions out there. The sauce is just as creamy but far more budget-friendly and perfect for those with nut allergies!

When you do make it, don’t forget to let us know by leaving a comment and star rating below. It helps more people find our recipes, and we so enjoy hearing about your experience and sharing in your kitchen wins!

Print

Nut Free Vegan Mac and Cheese

Make this oil-free vegan stovetop mac and cheese recipe on a busy worknight or a date night in with your sweatpants and cat! Using a silken tofu cheese sauce, this vegan mac and cheese is an easy dinner to make with simple methods and just 3 steps – boil, blend, and stir! It’s kid-friendly and omnivore approved, packs a plant protein punch, and has a dreamy creamy texture that is the real deal. You won’t believe this creamy sauce is made from tofu.

Course Tofu Cheese Recipes

Cuisine American

Keyword easy dairy free mac and cheese, easy vegan mac and cheese, nut free vegan mac and cheese, silken tofu mac and cheese, vegan healthy mac and cheese, vegan mac and cheese no cashews, vegan mac and cheese without cashews, wfpb mac and cheese

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 142kcal

Author Brittany Roche

Ingredients

• 1 lb. medium shells or elbows

For the silken tofu cheese sauce:

• 1 16-oz package silken tofu
• 1/2 cup plain unsweetened non-dairy milk
• 1/2 cup nutritional yeast
• 2 Tbsp tomato paste
• 2 Tbsp lemon juice
• 2 Tbsp miso paste
• 2 Tbsp yellow mustard
• 2 large cloves garlic
• 2 tsp onion powder
• 1 tsp tapioca starch
• 1/2 tsp ground turmeric
• 1/2 – 1 tsp sea salt optional, taste first
• 1/2 tsp white pepper

Instructions

• Prep the pasta: Cook the pasta according to the package directions for 1 minute less than the instructions for al dente.
• Blend the sauce: Add all ingredients to a blender or food processor and blend until smooth and creamy, stopping to scrape down the sides as needed. Cover and set aside until ready to use.
• Bring it together: When the pasta is done cooking, strain it and add it back to the pot along with the vegan cheese sauce. Stir to combine and heat over medium low heat, stirring often, until completely warmed through, about 1-2 min. Taste and adjust seasoning. If desired, this is where you will add the salt and white pepper.
• Serve: Serve topped with a sprinkle of your favorite garnish: fresh parsley, smoked paprika, smoked salt, toasted breadcrumbs, vegan bacon, or freshly ground black pepper are all favorites in our house!
• Store leftovers in an airtight container in the fridge for 5-7 days. We do not recommend freezing this particular recipe.

Video

Notes

Substitution Options

• For the silken tofu: Soft tofu would work as a 1:1 sub. Medium firm tofu might work, but you would need to add more liquid. Soaked cashews or raw sunflower seeds would also work, but you would need to add liquid there too.
• For the non-dairy milk: You can use vegetable broth or 2 Tbsp vegan mayo mixed with 1/3 cup water. (It may sound weird, but it works!)
• For the lemon juice, miso paste, and yellow mustard: All of these ingredients combine to create that classic cheesy flavor and tang. Feel free to play around with the amounts or sub apple cider vinegar, rice wine vinegar, or white wine vinegar for any one of these ingredients. Dijon mustard and stone ground mustard with a dash of vinegar could also work.
• For the tapioca starch: Either skip it and cook the sauce a little longer or try cornstarch or arrowroot starch for a slightly different texture.

Nutrition

Serving: 1/6 the recipe | Calories: 142kcal | Carbohydrates: 25g | Protein: 6g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 108mg | Fiber: 2g | Sugar: 1g

The post Vegan Mac and Cheese (without cashews) appeared first on Plant Power Couple.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

We’ve made many a version of vegan mac and cheese on this blog. But so far most have been a stovetop version, and none of them have ever been a baked mac n’ cheese …until now.

This vegan macaroni and cheese is protein-packed with a creamy dreamy sauce you won’t believe is made from tofu. I’ve been a stovetop mac and cheese loyalist my whole life, but this may have just changed my mind!

Even T, the pickiest person I know when it comes to mac and cheese, was overwhelmed with delight the first time he tried this baked mac and cheese. He even asked for a second bowl!

Pin this recipe for later.

More Ideas to Make it Your Own:

These are just suggestions but fun optional additions for a wallop of extra flavor in this delicious vegan mac! (and a great way to use up any produce in the fridge).

• Sauteed onions and red bell pepper
• Thin-sliced jalapenos – raw or sauteed
• Rehydrated sun-dried tomatoes
• Vegan bacon
• Fresh minced herbs

Pasta options: For a vegan gluten free baked mac and cheese, you can use gluten-free pasta and bread crumbs.

For the firm tofu: Medium firm could also work, and so could extra firm tofu, with a little bit more liquid. i wouldn’t suggest silken tofu for this particular recipe.

For the refined coconut oil: Olive oil could work, but you would probably need less of it and the texture might be slightly different, although not in a bad way. You could also use vegan butter in a 1:1 substitution. An oil-free substitute is well-soaked cashews or sunflower seeds, but you would need to add a bit more liquid.

Miso Paste Options: You could double up on the mustard here or use Miso Mustard.

For the yellow mustard: You could use dijon mustard, stone ground mustard, miso mustard, or double up on the miso paste.

For the lemon juice / apple cider vinegar: Feel free to sub all of one for the other. White vinegar, rice wine vinegar, and white wine vinegar could also be used.

For the white pepper: Ground black pepper or red pepper could be good variations. Reduce this if you don’t like spicy.

For the bread crumb / butter topping: You can skip this if you’d like. You can also use gluten-free bread crumbs, Ritz crackers, or potato chips. If using potato chips, I would skip the vegan butter. You can also use olive oil to replace the vegan butter.

Step 1: Prep

Start by preheating the oven to 325°F and greasing a 9×13” baking dish. 

Then, bring a large pot of water to a boil. When boiling, add the box of pasta and let the pasta cook for about 1 minute less than the package instructions for al dente.

Step 2: Blend the sauce

While the pasta cooks, it’s time to make the sauce!

Add all the vegan cheese sauce ingredients to your food processor or high-powered blender (We use a Vitamix) and blend, starting on a low speed and slowly increasing to high, until the mixture goes from grainy and dull to smooth and shiny.

This can take 3-5 minutes, and you may need to use your tamper if your food processor / blender comes with one. Be patient and wait for that shiny vegan cheese mixture to tell you it’s ready.

Step 3: Assemble and bake

Now, it’s time to assemble.

In a large mixing bowl, combine the drained pasta with the tofu cheese sauce and stir. Taste and adjust seasonings here as needed. You may choose to add the extra salt here. (I did.)

Pour half of the pasta mixture into the prepared casserole dish. Then top with half the vegan shredded cheese. Finally, top that shredded cheese layer with the remaining pasta mixture and another layer of vegan cheese. 

If you’re not using the shredded vegan cheese, just skip the layering and pour all the cheesy pasta into the dish at once.

If using bread crumbs, mix them with the melted butter and top the mac and cheese with the bread crumbs before baking for 15 minutes, until the cheese is bubbly and the bread crumbs lightly golden brown. 

For a crispier top, you can broil for an additional 2-5 minutes after baking, until golden brown and crunchy. Keep an eye on this, so it doesn’t burn!

We love serving this vegan classic mac and cheese for:

• The best vegan mac and cheese Thanksgiving side dish – alongside a seitan roast en croute, mashed potatoes, stuffing, and gravy.
• Tasty Vegan BBQ Side – With BBQ soy curls, spicy seared green beans or Brussels sprouts, and creamy vegan coleslaw
• A make-ahead lunch – Served on its own or with a soup / sandwich. Might I suggest our White Bean Tuna Sandwich as the perfect comfort food pairing?
• A Comfort Food Dinner – Paired with sweatpants and your couch!
• It’s also a great Super Bowl side served with our buffalo tofu wings!

In the fridge:

Let mac and cheese cool fully before storing in an air-tight container in the fridge for 5-7 days. Reheat in a preheated oven, covered, at 350°F for about 10-15 minutes until hot. To maintain maximum creaminess, I like to add just a little non-dairy milk over the mac and cheese before covering.

If reheating in the microwave, add a little unsweetened plain plant milk (I do a teaspoon or two per bowl) and reheat at 75-80% for 2-2.5 minutes until hot. Make sure you’re using plain, unsweetened, and neutral plant milk. We love Elmhurst.

In the freezer:

You can freeze leftover tofu baked mac and cheese in an airtight container or freezer-safe bag for up to 2 months.

We like to freeze leftovers in our 2-Cup Souper Cubes and pop them out once frozen to store in a freezer-safe bag. This gives us the perfect 1 or 2-serving portion for a quick dinner. You can also cook the cheesy pasta right in the 2-Cup Souper Cubes, but it would probably need less time.

To reheat from frozen: Defrost in the microwave on 50% for about 3-4 minutes until thawed. Add a little unsweetened, plain plant-based milk and reheat on high for 2-3 minutes until hot. For conventional ovens, place in an oven safe dish, add a little unsweetened plain plant milk, cover, and bake at 350° for 35-40 minutes.

More Vegan Mac and Cheese Recipes

• Sweet Potato Mac and Cheese
• Vegan Bacon Mac and Beer Cheese
• Silken Tofu Stovetop Mac and Cheese

I hope you’ll find the magic in this vegan mac and cheese like we did! I know it’s going to be a go-to recipe for all the potlucks and parties in our future. It’s always fun to hit on a recipe that becomes so essential!

When you make it, please let us know how it goes by leaving a star rating and a comment below! It helps more people find our recipes, and we really enjoy connecting with you in your own kitchens.

Print

Baked Tofu Mac and Cheese

This classic baked vegan mac and cheese, made with a high protein tofu cheese sauce, tastes like the Stouffer’s version you grew up eating! It’s easy to make, contains no cashews, and is the perfect side for a BBQ, party, holiday dinner, or make-ahead lunch to take to work or school. The bright cheddar flavor will tantalize your taste buds and have even the omnivores at the table asking for seconds!

Course Tofu Cheese Recipes

Cuisine American

Keyword baked vegan mac and cheese, mac and cheese with tofu, southern vegan mac and cheese, tofu mac and cheese, tofu mac and cheese vegan, vegan baked mac and cheese, vegan mac and cheese baked, vegan mac and cheese recipe no cashews

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 -8 servings

Calories 578kcal

Author Brittany Roche

Ingredients

• 1 16-oz. box macaroni elbows

For the vegan cheese sauce:

• 1 14-oz block firm tofu (drained but not pressed)
• 1/2 cup melted refined coconut oil
• 1/2 cup plain unsweetened non-dairy milk
• 2 Tbsp white miso paste
• 2 Tbsp yellow mustard
• 2 Tbsp lemon juice
• 1 Tbsp apple cider vinegar
• 1/2 – 1 Tbsp sea salt
• 1/2 tsp white pepper
• 1/2 tsp onion powder
• 1/4 tsp turmeric
• 1 Tbsp tomato paste optional, for color

For the dish (optional):

• 1 – 3 cups shredded vegan cheddar optional
• 1/2 cup vegan-friendly bread crumbs optional
• 1/4 cup vegan butter optional, if using the bread crumbs

Instructions

• Prep: Preheat the oven to 325F and grease a 3 qt baking dish (9×13").  Set aside. Bring a large pot of salted water to a boil.  When boiling, add the dried pasta and cook for 1 minute less than the package directions for al dente.
• Make the tofu cheese sauce: Add all the ingredients for the firm tofu sauce to your food processor or high-speed blender and blend, starting at a low speed and slowly increasing to high, stopping to scrape the sides down as needed, for 3-5 minutes. Use your tamper if needed also. Patience is the key here. When the mixture goes from grainy and dull to smooth and shiny, it’s ready!
• Combine pasta and sauce: In a large mixing bowl, stir together the drained pasta with the vegan cheese sauce.  Taste and adjust seasonings as needed. You may want to add the extra salt here. 
• Assemble the dish: Pour half of the pasta mixture into the prepared baking dish.  Top with half the vegan shredded cheese (if using). Then, top that with the remaining pasta mixture and finish with the rest of the vegan cheese.
• Add the optional bread crumbs: Mix together the bread crumbs and melted vegan butter and top the mac and cheese dish with them evenly.
• Bake the cheesy tofu pasta: Cook the vegan mac at 325F for about 15 minutes, until the vegan cheese is bubbly and the breadcrumbs lightly golden brown.
• For a crunchier top, broil the mac and cheese after it’s finished baking for approximately 2-5 minutes, until golden brown and crunchy. Keep your eye on it to make sure it doesn’t burn!
• Serve immediately as a main or side dish and enjoy! Store leftovers in an airtight container in the fridge for up to a week or the freezer for up to 2 months.

Video

Nutrition

Serving: 1/6 the tray | Calories: 578kcal | Carbohydrates: 26g | Protein: 22g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Sodium: 838mg | Fiber: 2g | Sugar: 4g

The post Vegan Baked Mac and Cheese appeared first on Plant Power Couple.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links.

We are head-over-heels for beer cheese over here. I would offer into evidence:

• Exhibit A: Our classic vegan beer cheese soup in a soft pretzel bowl. This is one of the first ever recipes we developed for the blog!
• Exhibit B: Our vegan bacon mac and beer cheese – an award-winning vegan mac and cheese recipe (yes, seriously, we won an award for it!). Try it in a soft pretzel bread bowl!

But the recipe we’re sharing today fills a gap many of you have asked about before: a vegan beer cheese dip. 

This creamy tofu cheddar is a thick pub-style beer cheese that, served hot or cold, can be used as a dip for veggies or soft pretzels or as a spread for a variety of delicious sandwiches from brats to veggie burgers! And the best part? It’s made right in your food processor!

And friend, this beer cheese dip is a beautiful, beautiful thing. I could gush about how much I love this recipe for forever, but then neither of us would get the chance to eat it, so let’s get on with it and make vegan pub cheese!

Pin this recipe for later.

Save this recipe!

Add your email below to to get this recipe and more right in your inbox!

Please enable JavaScript in your browser to complete this form.

Email *

Save It!

Why You’ll Love Dairy Free Beer Cheese

• No-Cook. This vegan beer cheese requires no stove time – there are no potatoes and carrots to boil like our other beer cheese recipes. It’s all made in your food processor! No sauce pan needed!
• Cashew-Free. Our vegan cheese spread is made entirely from tofu without any raw cashews in sight, making it far more budget-friendly and accessible for people with cashew allergies!
• Exceptional taste and texture. I actually surprised myself with how good this turned out. It’s the perfect dip guaranteed to have everyone at the party talking!
• Made from-scratch without any store-bought vegan cheddar cheese. Another boost for your budget (without sacrificing flavor!).

Ingredients in Vegan Pub Cheese

You’ll need just 10 simple ingredients to make this dairy-free cheese dip!

• Firm tofu – Drain the package of excess water, but you don’t need to press it.
• Beer – Feel free to try your favorite beer. A pilsner is a great place to start if you don’t want much of a beer flavor. Any kind of beer works from lagers to pale ales, but this recipe work best if you choose a good beer taste that’s not overpowering. For traditional German beer, we suggest Hacker Pschorr Munich (or Munchner) Gold, Paulaner’s Munchner Lager. If you’re using US domestic beer, I’d suggest Fat Tire by New Belgium brewing company. I try to avoid darker beers in any beer cheese sauce to avoid losing that gorgeous color.
• Nutritional yeast – This is a savory yeast common in plant-based cooking that adds a nutty cheesy flavor to our dip.
• Refined coconut oil (melted) – Make sure you’re using refined coconut oil and not one labeled “unrefined” or “virgin”. Refined coconut oil has zero flavor or taste.
• Miso mustard – This is a miso/mustard combo made by our friends at HealthSavor from Great Eastern Sun that adds the perfect combo of acidic tang and fermented cheesy flavor! Substitution options below.
• Tomato paste – This adds a little flavor but mostly color
• Garlic – More or less depending on your preferences.
• Spices: sea salt, vegan chicken bouillon powder, smoked paprika

Is there alcohol in beer cheese?

It depends on the recipe! Our vegan beer cheese soup and mac and beer cheese recipes cook the alcohol out of the sauce before serving. However, this pub cheese style spread doesn’t cook the cheese, so it does contain alcohol. Apple cider can be used to keep it alcohol-free.  

Substitution Options

If you need to substitute one of the ingredients in this recipe, here are our best tips. Remember though, substituting any of the listed ingredients may lead to a difference in the final product, and that difference may not always be positive. Let us know in the comments if you try any subs and how they work out for you!

For the beer: Use apple cider or non-alcoholic beer for an alcohol-free / kid-friendly version or substitute. You can also use gluten-free beer and skip the pretzel bites to make this dip gluten-free! Check out this gluten-free beer guide for ideas.

For the tofu: You may be able to use extra firm tofu in this recipe, but you may need to add more liquid, a little at a time, to get the food processor moving. Using silken tofu would give you a much thinner consistency that may work as a sauce/dip but not as a spread.

For the Miso Mustard: Sub 1 Tbsp white miso paste + 3 Tbsp yellow mustard. Dijon mustard or stone ground mustard could also work. But they might alter the taste ever so slightly.

For the nutritional yeast: I wouldn’t skip this ingredient if possible. In a pinch, you could probably use vegan cheddar shreds.

For the refined coconut oil: You could possibly make this with vegetable shortening, but we have never tried it and don’t recommend it. Coconut oil is not interchangeable with other oils like olive oil. It is a key ingredient in our tofu cheese recipes because it firms up when chilled, which is what makes our cheese dip firm up in the fridge.

For the tomato paste: Sub tomato sauce, diced tomatoes, or crushed tomatoes.

How to Make Our Vegan Cheese Dip Recipe

This is the easiest vegan beer cheese recipe we’ve ever made! 

Step 1: Blend the tofu cheese mixture.

You’ll start the recipe process by adding all the ingredients to your food processor or high speed blender – starting with the tofu and ending with the refined coconut oil. Process on a low speed, slowly increasing to high for about 7-8 minutes, stopping to scrape the sides as needed. 

This timing may seem long, but it’s the key to getting the creamy texture of the tofu, oil, beer mixture right. The vegan cheese mixture will get really smooth and shiny towards the end, which is exactly what we want! 

We use our Vitamix and the tamper that comes with it for this step, but a good quality food processor would also probably work (maybe better).

Step 2: Set the dairy-free cheese.

Now, you’ll transfer this mixture to a bowl or container, cover it, and place it in the fridge for at least 3 hours to set.

The vegan cheese spread will thicken as it cools, so this part is important. For best results, I like to let it set overnight.

How to Serve This Tofu Cheese Dip

When you’re ready, remove the dip from the fridge and sprinkle with some smoked paprika or vegan bacon bits to give it a bit of a smoky flavor and make it all pretty. 

Serve this tofu cheddar dip with:

• Our warm homemade soft pretzel bites
• As a great addition to a veggie and dip party platter.
• Alongside your favorite crackers, tortilla chips, pita chips, and apple slices (seriously, try it!)
• As a spread on a thick slice of bread or sandwich! 

How to Heat Vegan Pretzel Cheese

We like to serve this dip cold, but you can heat it up if that’s more your jam!

How to Store Leftovers

This vegan beer cheese dip makes spectacular leftovers, and the flavors really shine after having some time to mingle. 

Store it in an airtight container in the fridge for up to a week or the freezer for up to 8 weeks.

What to do with leftover beer cheese dip:

• Freeze it in 1-2 cup Souper Cubes and defrost for future game days or parties
• Use it as a sandwich spread for plant-based burgers and vegan brats!
• Eat it as an afternoon snack with carrots, celery, broccoli, and cauliflower

More Dairy Free Cheese Spreads:

• Easy Vegan Cheese Ball
• Whipped Tofu Feta Dip
• Vegan Veggie Cream Cheese
• Herbed Cashew Cheese Spread
• Vegan Goat Cheese

I know you’re going to love the magic of this dairy-free beer cheese dip just like we do. It may just be my favorite tofu cheese recipe we’ve created thus far!

When you make it, don’t forget to let us know by leaving a rating and review of the recipe in the comment section below. This helps more people like you find our recipes, and our favorite thing about being food bloggers is hearing about your own experience with our recipes!

Now, go get blending that tofu into cheese, and enjoy!

Print

Vegan Pretzel Cheese Dip

This thick and creamy vegan beer cheese dip has that classic tangy flavor of traditional beer cheese but is made from tofu right in your food processor! Serve it hot or cold – as a dip with warm homemade pretzel bites and veggies or a spread on sandwiches and plant-based burgers and brats! It’s the perfect dairy-free appetizer for game day, a party, or movie night snack!

Course Tofu Cheese Recipes

Cuisine tofu

Keyword dairy free beer cheese, dairy free cheese spread, vegan beer cheese, vegan beer cheese dip, vegan beer cheese recipe, vegan cheddar cheese spread, vegan cheese dip recipe, vegan cheese spread, vegan pretzel cheese dip, vegan pub cheese

Prep Time 10 minutes minutes

Additional Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 8 servings

Calories 187kcal

Author Brittany Roche

Ingredients

• 1 14-oz block firm tofu
• 1/2 – 2/3 cup beer See notes for brand suggestions.
• 1/2 cup nutritional yeast
• 1/2 cup refined coconut oil melted
• 1/4 cup miso mustard*
• 2 Tbsp tomato paste
• 4 large cloves garlic
• 1 tsp sea salt optional, taste before adding
• 1 tsp vegan chicken bouillon powder
• 1/2 tsp smoked paprika

Instructions

• Add all ingredients to your food processor and process on a low speed,slowly increasing to high for about 7-8 minutes, stopping to scrape the sides as needed. The mixture will get really smooth and shiny towards the end which is what we want! We use our Vitamix and the tamper that comes with it.
• Transfer this mixture to a bowl or container, cover, and place it in the fridge for at least 1 hour to set.
• When you're ready, remove the dip from the fridge and sprinkle with some smoked paprika to make it all pretty. Serve with pretzel bites and veggies or spread it on a thick slice of bread, toast, or sandwich! 
• If you want to serve vegan beer cheese warm, you can heat it in a small saucepan on the stove over low heat, whisking constantly until completely warmed through. You could also heat this vegan cheese dip in the microwave on high for 30 second – 1 minute intervals, stirring thoroughly in between each interval, until it’s heated through.

Video

Notes

*Miso Mustard: If you don’t have miso mustard, use 1 Tbsp white miso paste + 3 Tbsp yellow mustard.

Make it gluten-free: Use a gluten-free beer and skip the pretzel bites!

Notes on beer: Feel free to try your favorite beer. A pilsner is a great place to start if you don’t want much of a beer flavor.  Any kind of beer from lagers to pale ales, but this recipe work best if you choose a good beer taste that’s not overpowering. For traditional German beer, we suggest Hacker Pschorr Munich (or Munchner) Gold, Paulaner’s Munchner Lager. If you’re using US domestic beer, I’d suggest Fat Tire by New Belgium brewing company.

Nutrition

Serving: 1/8 the recipe | Calories: 187kcal | Carbohydrates: 7g | Protein: 6g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Sodium: 687mg | Fiber: 3g | Sugar: 1g

The post Vegan Beer Cheese Dip appeared first on Plant Power Couple.