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 did this, added a whole block of tofu, some mushrooms and peas, and cut out the water entirely except for about 1/4 cup of the pasta cooking water. It is amazing.
thanks for all the awesome reviews!! how inspiring. i will be posting more recipes soon.
I just made this and it smells good! As far as the taste, I like it but am somewhat confused about the use of soy sauce. It gives it an "Asian" taste IMO. Am I doing something wrong? This is probably my 3rd attempt at cooking with nutritional yeast and tofu. I cut the recipe down also and only made 1/4 of what the original recipe calls for.
Wow, wow, wow! I had nooch-sauce mac & "cheese" a few months ago and wasn't too impressed, but this recipe is totally doing it for me. Like others, I omitted the water, and I cut the salt down by a little.
I'm eating it now and am still amazed. Next time, though, I might cut the tamari by a hair.
thanks willwolf! i guess that's why everyone else's looked so nice in the pictures & mine looked like i'd mixed it up in a mud puddle! lol :-D i got told that nutritional yeast is the american name for brewer's yeast. hmph! ok, i'll try again when i find some. although that might take awhile, 'cause i've never seen it in any shops in australia. oh well :)
this recipe is pretty good. ;)b i halved the pasta 'cause i'm not feeding an army! but i made the same amount of sauce. & the pasta absorbed most of it. i only used a 1/4 cup of oil, & added some fake bacon chips as well. it's good & very satisfying but i'm gonna play around with it a bit 'cause i think it still needs something extra. has anyone else noticed that brewer's yeast has a slight bitterness too it when you use heaps of it? anyway i loved it :) which is great 'cause even though i halved the amount of pasta i'm still gonna be eating it for the next three weeks! ::)
Leah79, actually brewer's yeast and nutritional yeast are totally different. This recipe (and many others here) uses nutritional yeast to give a cheezy flavor, not brewer's yeast. You can find nutritional yeast in the bulk bins at your local health food store, generally. Nutritional yeast is a yellowish flake or powder (the powder is stronger, so use less if you get the powder instead of the flake) that resembles instant mashed potato flakes. Gook luck with your vegan journey.
ok the missing ingredient is (drumroll)... vege stock! i used the powdered stuff this time since i was reheating it. so it was a bit salty, but still definitely edible. next time i'll try using liquid stock :)
this recipe is pretty good. ;)b i halved the pasta 'cause i'm not feeding an army! but i made the same amount of sauce. & the pasta absorbed most of it. i only used a 1/4 cup of oil, & added some fake bacon chips as well. it's good & very satisfying but i'm gonna play around with it a bit 'cause i think it still needs something extra. has anyone else noticed that brewer's yeast has a slight bitterness too it when you use heaps of it? anyway i loved it :) which is great 'cause even though i halved the amount of pasta i'm still gonna be eating it for the next three weeks! ::)
I was nervous about this recipe being that the first time I was making it was for my picky meat-eating boyfriend and myself. But it was simple, quick and very tasty. My boyfriend was licking the sauce from the blender till the pasta came out of the oven. Ha ha ha. And holy cow this made alot of food.
I made this receipe exactly as it called for except omitted the vegesalt/salt and only used 1 lb of whole wheat macaroni noodles. I also used low sodium soy sauce, and added chopped white onion and mushrooms. It was delish! I will make this again. Its perfect to make on Sundays to eat over the week for lunch. This reciepe was also pretty easy to make!
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