Vegan Mac Cheese Jerk Tofu Kale Slaw - Earthly Ethical Marketplace 2022

Recipe: Vegan Mac & Cheese with Jerk Tofu and Kale Slaw

By: Nas Nibbles @nasnibbles

Cheese. How many conversations can one vegan have about cheese? A topic that dominates the vast
majority of my conversations with carnists and vegetarians alike, often ignited by an adamant “I just
couldn’t live without cheese!”.
Of course, it would be totally disingenuous to pretend I wasn’t once one of these people too. For
me, it was just one single cheesy dish I couldn’t envision life without; the beloved mac & cheese.
Making this cheese sauce makes me feel like a final boss level vegan every single time and that’s why
I’m so excited to share it.
Whether you’re still bound by the shackles of a dairy addiction and deeply sceptical of the vegan
alternatives, or a devoted vegan, this dairy free cashew based cheese sauce has all the creamy salty
goodness you need for a delicious mac and cheese!
I served mine with some jerk tofu and kale slaw, and you can find the recipe for the entire dish
150g Cashews (soaked in water for 2hrs)
235ml water or veg stock
3 tbsp Fresh lemon juice
25g nutritional yeast
1 1/2 tsp sea salt (adjust to taste if using stock)
1 clove garlic
1/2 tsp chilli powder
1/2 tsp mustard
1/2 tsp turmeric
Black pepper to taste
450g pasta of choice (gluten free works just as well)
Step 1 Blend all ingredients in a high speed blender until you achieve a smooth consistency.
Step 2 Add the cheese sauce to cooked pasta and stir through until well combined.
25-30 spring onion
1 inch fresh ginger
1 scotch bonnet

5 cloves garlic
2 tbsp fresh thyme
120ml neutral oil
120ml soy sauce
120ml tomato sauce
80ml orange juice
80ml white vinegar
3 tbsp lime juice
3 tbsp brown sugar
1 tbsp sea salt
½ tbsp ground cloves
1 tbsp ground allspice
1 ½ tsp ground nutmeg
½ tsp ground cinnamon
2 blocks firm tofu
1 Blend all ingredients together in a high speed blender
2 Slice your tofu and marinate in the sauce for a minimum of 1 hour
3 Bake the tofu in the oven at 200 degrees for 20 minutes, turning and adding more marinade half
(Apologies for no measurements – I always eyeball this part!)
Cavolo Nero Kale
Red cabbage
Red onion
Vegan mayo
Olive oil
Lemon juice
Salt & pepper to taste

1 Chop kale and massage in olive oil for around a minute until it breaks down a little
2 Add the cabbage and red onion
3 Mix all remaining ingredients for the dressing and add in

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