Baked Macaroni and Cheese (Vegan, Gluten Free, and Oil Free)

Servings 8


  • 1 lb whole wheat or gluten free macaroni
  • cups vegetable broth or water
  • 1 box silken tofu
  • cup pureed pumpkin or butternut squash
  • 1 cup raw cashews
  • 1 cup nutritional yeast
  • tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp salt-free seasoning blend
  • 1 tbsp white miso
  • 1 tbsp yellow mustard
  • black pepper to taste


  • Preheat oven to 350 degrees F.
  • Cook macaroni until al dente.
  • Meanwhile, combine the rest of the ingredients in a blender and blend until completely smooth.
  • Put macaroni into a baking dish and stir in the sauce. Add chopped broccoli, kale, or other veggies, if desired. Top with whole wheat or gluten free bread crumbs, if desired.
  • Bake for 30 minutes.
  • Let sit 10 minutes before serving.