Vegan mac and cheeeeasy bites! These are 100% plant based and 100% delicious! These cheese bites are an instant classic made up of tofu, nutritional yeast, and it gets its color from mashed sweet potatoes and turmeric!
Yellow lentil pasta (1 box)
Sweet potato (1 medium, cooked)
Tofu, firm (½ block)
Almond milk (1 cup)
Turmeric (3-4 tbsp)
Nutritional yeast (⅓ cup)
Bread crumbs (⅓ cup)
Sun dried tomatoes, chopped (¼ cup)
Parsley (1-2 tbsp)
Parmesan cheese, optional
Salt and pepper to taste
Preheat the oven to 350 degrees. Cook sweet potato first.
After the sweet potato has cooked, cook pasta according to instructions on the box.
Why the pasta is cooking, make the cheese sauce. To do this, chop up ½ block of firm tofu and add to a food processor or blender. Next, add the almond milk, nutritional yeast, turmeric, and sweet potato and blend until evenly mixed throughout.
Transfer blended cheese sauce to a medium-sized pot and cook on medium heat for 10-15 minutes, stirring frequently.
After pasta is finished cooking, drain and add to the cheese sauce mixture, mix noodles and cheese until evenly coated.
Add sun dried tomatoes, parsley, salt and pepper to the noodles and cheese, stir together and transfer mac and cheese to greased mini muffin tins, sprinkle bread crumbs on top and bake in the oven for another 30-40 minutes or until bread crumbs have browned nicely.
Serve and enjoy!