Ingredients:

  • 16 oz elbow macaroni
  • 1 tbsp salt
  • 12 oz silken tofu
  • 0.5 cup unsweetened oat milk
  • 0.5 cup nutritional yeast
  • 1 tsp turmeric
  • 1 tbsp lemon juice
  • 1 cup vegan cheddar shreds
  • 2 tbsp vegan butter
  • 4 cloves fresh garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.25 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Fill a large pot with water and add the 1 tbsp salt. Bring it to a rolling boil until large bubbles break the surface.
  2. Add the 16 oz elbow macaroni to the water. Boil for exactly 8 minutes until the pasta is al dente. Note: It will cook more in the sauce later.
  3. While the pasta boils, melt the 2 tbsp vegan butter in a small skillet. Add the 4 cloves minced garlic and sauté for 2 minutes until the garlic smells toasty and sweet.
  4. Place the 12 oz silken tofu, 0.5 cup oat milk, 0.5 cup nutritional yeast, 1 tsp turmeric, and 1 tbsp lemon juice into the blender jar.
  5. Toss in the 1 tsp thyme, 1 tsp oregano, 0.5 tsp smoked paprika, 0.25 tsp sea salt, and 0.25 tsp black pepper.
  6. Pour the melted butter and sautéed garlic into the blender. Note: This ensures the garlic flavor is evenly distributed.
  7. Pulse on high for 60 seconds until the mixture is completely smooth and vibrant yellow.
  8. Reserve a half cup of the starchy pasta water, then drain the noodles. Return the noodles to the warm pot.
  9. Pour the blender sauce over the macaroni and add the 1 cup vegan cheddar shreds. Stir over low heat for 3 minutes until the cheese has fully melted into a glossy glaze.
  10. If the sauce is too thick, splash in a little of the reserved pasta water 1 tbsp at a time until it reaches your preferred silkiness.