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Vegan Bahamian Macaroni & Cheese

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This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Vegan Bahamian Macaroni & Cheese


for 9 servings

  • 8 oz whole grain penne pasta (225 g), or elbow pasta
  • 12 oz silken tofu (350 g), pureed
  • ½ medium onion, chopped
  • ½ medium bell pepper, chopped
  • ½ jalapeño, chopped
  • ½ cup unsweetened coconut milk (120 mL)
  • 5 tablespoons vegan butter
  • 14 oz vegan shredded cheddar cheese (415 g)
  • 3 tablespoons paprika, or to taste, diided
  • 2 tablespoons turmeric, or to taste
  • 1 tablespoon thyme powder, and/or ground thyme.
  • garlic powder, to taste
  • salt and pepper, to taste
  • hot sauce, a few drops
  • nonstick cooking spray

Nutrition Info

    Calories 355
    Fat 22g
    Carbs 32g
    Fiber 2g
    Sugar 2g
    Protein 8g

Estimated values based on one serving size.


  1. Preheat the oven to 375° F.
  2. Boil pasta according to box instructions. After cooking, drain, then let cool for about 5 minutes in a medium-sized bowl while you chop and sauté the vegetables.
  3. Purée tofu until smooth.
  4. Next, pour melted butter over a bowl of noodles then stir.
  5. Add the chopped vegetables; stir. Then, add the coconut milk and pureed tofu to the mixture and stir followed by your choice of seasonings as listed above.
  6. Add 7 oz of shredded cheese and mix well.
  7. Spray a 8x8 baking pan with nonstick cooking spray and spread macaroni mixture in evenly.
  8. Top generously with the remainder of shredded cheese until pasta mix is covered. Sprinkle paprika on top to add a little more color.
  9. Place the filled pan in the oven and bake for 35 minutes or until golden.
  10. Let cool, then cut into 9 squares.
  11. It is delicious hot or room-temperature.
  12. Enjoy!

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