Best Vegan Mac and Cheese in the entire world...seriously
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
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.
SO HOW'D IT GO?
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!
Loved it, thanks for sharing. I also used less oil with success. Excellent with chopped tomatoes.
.
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)
Where can I find nutritional yeast
Seriously amazing, my first attempt at vegan mac and cheese being a brand new vegan. I sprinkled with breadcrumbs and a few knobs of vegan marg before baking. The recipe makes a huge amount and I found that it wasn't as good reheated, the sauce had dried up although it still tasted great
So yum! I made it as per the directions without the optional mustard. This makes a TON. o.o The omnis in my house liked it, too. ^_^
Thank-you. ^_^
this stuff really is great. recommended.
Yum! I was looking for something quick and easy to make for dinner tonight. This caught my eye. I love it! Tastes great. ;)b
I've made this plenty of times, and I always love it. Tonight I did something a little different that you may consider trying (it may also have been attempted before, but I don't really want to comb through the 25 pages of reviews to see).
I had an open can of canellini beans from a recipe I was making, so I figured I'd sub beans for tofu because I hate to open a package of tofu just to get a sliver of it into this cheese sauce. So far, so good!
Pages