Vegan “Makaronilåda” (Swedish Mac and Cheese)

Perfect if you have left-over pasta from yesterday’s dinner!

400g cooked pasta (any kind)

200g smoked tofu

1 small onion

For the sauce

400ml plant-based milk

4 tbsp nutritional yeast

1 tsp nutmeg

½ tsp sea salt

1 tbsp vegetable stock powder

150ml cashew nuts

100g vegan cheese (optional)

Finley dice the tofu and onion, and in a frying pan, fry on medium heat for 5-7 minutes. In a blender, mix together all the ingredients for the sauce until smooth (this may take several minutes). Assemble the “makaronilåda” in a baking pan by spreading out the cooked pasta in the bottom. Then arrange a layer of tofu and onion on top of pasta, and lastly pour over the sauce. Top with the vegan cheese (optional). Bake in the oven on 200 °C for 15-20 minutes.