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Anonymous
Member since December 1969
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3.9798

Best Vegan Mac and Cheese in the entire world...seriously

What you need: 

1 1/2 pounds pasta, preferably macaroni "Cheese" Sauce:
1 1/2 cups unsweetened nondairy milk
1 1/2 cups nutritional yeast
1 cup canola or vegetable oil
1 cup water
1/3 cup tamari or soy sauce
1/4 (12 ounce) block firm (not silken) tofu
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon vegesal or in lack of fancy product, just use salt
1 dollop mustard, optional

What you do: 

1. Preheat oven to 350 degrees Fahrenheit. Boil water in a big pot and cook pasta according to package directions.
2. Add all of the "cheese" sauce ingredients in a blender and process until smooth. Once pasta is cooked, drain and put it in the baking pan (about the size of a brownie pan). Pour the "cheese" sauce over the pasta.
3. Bake until the top of the pasta looks slightly browned and crispy, about 15 minutes.
This is very simple and tastes amazing! If you are cooking for yourself, it will last about 5 days if you eat it for all three meals of the day.

Preparation Time: 
about 8 minutes; Cooking Time: 15 minutes
Cooking Time: 
Servings: 

SO HOW'D IT GO?

I thought this was pretty good. I just thought the sauce would've been thicker, so I was a bit disappointed about how thin it was. I also thought there was too little sauce for the amount of pasta (I halved the recipe).

I used leftover frozen tofu I had and Braggs soy sauce alternative. I didn't like the taste of the soy sauce alternative I used and would use less if I made it again and more tofu to make it thicker and to increase the amount of sauce.

 

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Still the reigning champion of vegan mac and cheese recipes.

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It definitely still has a "taste"...but I guess that's to be expected.  And I think that the recipe calls for way too much garlic.  I ended up adding more soymilk and a little sugar and that was taken care of, though.  All in all, it's a good base to start with and experiment with to get the taste you're looking for.   We added broccoli and some packaged vegan cheeses sprinkled on top.  The sauce is a little watery, and seems like it could dry up a lot.  We'll just have to eat the MASSIVE amount of leftovers tomorrow and find out...

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This was very good. Super delicious. My wife and I both loved it.
Wow, there are 25 pages of reviews on this recipe. That has to be some kind of record.
Anyways, I made a double batch and put in too much tofu - like a whole block, instead of 1/2 block. I actually put in two blocks, then when I realized my mistake, I fished one of the blocks out with my hand, but part of the tofu block broke off and drifted deep into the blender. I was not about to root around and try to fish that part out.

OK, so I'm making a double batch and I have the blender out and I realized that all of these 'cheese sauce' ingredients will not fit into the blender. I pulled out another container and started filling that up with ingredients and then I pulled out yet another container and mostly filled that up.

The recipe calls for 1.5lbs. of pasta . . . has anyone realized that the author of this recipe, beep_i_am_a_robot, does not have a profile? I couldn't find a submission date, but I see that the first review was posted on April 05, 2006. Today is April 26, 2012, making this recipe at least 6 years old. After doing a search though VegWeb, I found that there is another 'beep_I_am_a_robot'. Could they be one and the same? The other recipe posted by the other 'beep_I_am_a_robot' has no reviews. What does this mean? Is it a message? A warning? Is this 'person' really a person, or are they really a robot?

Anyways, 1.5lbs. of pasta. I weigh my pasta and I have 3.25lbs. good enough, I throw it all in. Just after, I realize that this is a lot of pasta! It barely fit in my pot and it's not even cooked yet. I look back at the recipe and this recipe has generated over 360 reviews in about six years. Is it the most populated recipe on VegWeb? I suspect that, eventually, everyone on VegVeb makes it here. It's a VegWeb nexus.

It apprears that there are 21,452 members on VegWeb. Assuming 10% of those profiles were just accidents, that would leave 19,306. If only 20% of those were profiles that someone had forgotten about and started a new profile, that would be 16,445 profiles. If we used the Pareto principle, only 20% of those profiles are of active members. That would leave us with 3,089 active VegWeb profiles. Meaning, 8.5% of active VegWeb users have left a review on this recipe. And, the number is growing. What does it mean?

I don't know, but I can say that juggling all that 'cheese' sauce between three containers was a challenge, but I figured how to make sure everything was mixed well. I don't even want to know what 'vegesal' is, so I just used salt. I also forgot the mustard.

So all that crazy macaroni just about overflowed onto my stove, but I got it cooked and into two strainers. I pulled out our 8"X18" glass dish thing and filled it up with macaroni. But, it didn't all fit. I mean, not even close. I had about 10% of this macaroni sitting in the strainer still. 10%. More like 8.5%. What does it mean? I dunno, but maybe the author meant that we should use 1.5lbs. of cooked pasta, not uncooked. But, how would I know that?

Well, with the past in the pan, I poured the sauce onto the pasta and threw it into the oven for 20mins. I set the timer and guess what? It came out Right On Time. We have a great timer.

Also, the fact that it was posted by Anonymous is cool. Hactivists and chefs! Great!

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After making this a million times, we have some TIPS:
Do we measure cooked or uncooked pasta? Uncooked!
What the heck is 1 1/2 lbs. of uncooked pasta? We did a bit of mathematical wizardry and came up with 4 cups.
Use a whole block of tofu.
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This last time I wanted something sweeter, reminiscent of horrible, processed macaroni and cheese. So, I eliminated the:
1/3 cup tamari or soy sauce
1/4 (12 ounce) block firm (not silken) tofu
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon vegesal or in lack of fancy product, just use salt
1 dollop mustard.

I them added:
2 Tbsp sugar
1 Tbsp turmeric, hoping to add more color.
1 full block of tofu.

But, we also have a million, wonderific garden roma tomatoes, so I added them. As many as we could!

I forgot to reduce the liquid, because of the tomatoes, so it was more watery than I prefer, but it was insano delicious! Tonight, we will reduce the water.

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I just made this and the only issue I had with it was that the sauce was pretty soup-like. The next time I make it I may omit the water. Edit - okay after it had a day to sit it wasn't as soupy so I won't be omitting the water.

Another thing I did differently was I diced up a small onion and added it to the hot drained pasta. I also added a tablespoon of onion powder to the sauce recipe.

This recipe was amazing. I can envision many other additions like, broccoli, tomatoes, tempeh, etc.

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I just became vegan two days ago, but I haven't had mac and cheese for months now due to strong food aversion (one of the main reasons I became vegan). However, I used to love mac & cheese, particularly the cheap commercial kind, it was my favourite meal all through high school and university. So I was anxious to try this recipe.

My cheese sauce came out very runny. I don't think I made enough pasta. On its own, this mac and cheese tastes OK, a little strange of course, since it isn't really mac and cheese. HOWEVER - when combined with ketchup (I always used to eat my Kraft Dinner Mac & Cheese with ketchup) I cannot tell the difference between this and the real thing. For whatever reason, this combines really well with the tomato in the ketchup. I think the key to this recipe is definitely the nutritional yeast. I found some at both the Bulk Barn and Loblaws (Canada).

The next time I make this recipe (and there will be a next time!!) I think I will be changing it a bit, or finding another recipe that is somewhat similar - I saw another recipe that included flour and corn starch - yet another that included mashed potatoes - so I guess there are lots of possibilities to experiment with!

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Loved it, thanks for sharing. I also used less oil with success. Excellent with chopped tomatoes.

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i made this tonight (halving the recipe since so many said it made TONS of food) and it was my very first attempt at a vegan cheese sauce. i'd put all the sauce making ingredients into my food processor and found that it was really surprisingly tasty... very close to the powdered kraft cheese sauce. i cooked my mac noodles and mixed it all together (along with sauteed onions and baco's) and topped it with some "butter" and breadcrumbs. i do believe i had too many noodles and i feel like my breadcrumbs did me a disservice because when it was done it was pretty dried out, but still tasty! when i reheated leftovers i added another dab of "butter" and warmed it up and it brought it all together a bit better and i thought it tasted better that way. next time i will make less mac noodles and then maybe throw in some shredded soy cheese to make it ooey gooey :) great recipe! (i'm also thinking this would be good with morningstar crumbles and taco seasoning in the sauce)

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Where can I find nutritional yeast

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