This Gluten-Free Loaded Mac and Cheese featuring Banza pasta is a delicious and high-protein meal, perfect for the holidays or a quick weeknight dinner. It includes a savory vegan bacon tofu topping and a creamy, dairy-free cheese sauce.
To create the vegan bacon tofu: Dice and pat dry extra firm tofu. In a bowl, mix avocado oil, low sodium soy sauce, maple syrup, liquid smoke, garlic powder, smoked paprika, onion powder, salt, and pepper to taste. Add the diced tofu to the marinade, ensuring it's well coated. Lay the marinated tofu evenly on a baking sheet. Cook at 400°F for 35 minutes, checking periodically and flipping halfway through until crispy.
For the vegan mac and cheese: In a blender, combine cashews, 2 cups water, 1 cup soy milk, nutritional yeast, 5 cloves garlic, miso paste, and the juice of 1 lemon, along with some salt. Blend until completely smooth to create the cheese sauce.
Cook the Banza shells according to package directions until al dente. Strain the noodles, reserving 1 cup of the pasta water, and let the noodles cool slightly.
In a medium saucepan, combine the blended cheese sauce with vegan butter, 2 cups vegan milk, 1 cup vegan cheese, and the 1 cup reserved pasta water. Heat gently over medium-low heat, stirring until the cheese is melted and the sauce is smooth and creamy. Add the cooked Banza noodles to the sauce, mixing well to coat.
Transfer the mac and cheese to a baking dish. Top with additional vegan cheese. Bake at 375°F for 20 minutes covered. Remove cover and broil for a few minutes until the top is golden and bubbly (watch carefully to prevent burning). Top with fresh chives and a dollop of vegan sour cream before serving. Enjoy!
