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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?

Not that this recipe needs any more praise, but its so good. it was one of the first vegan dishes i made and i was in love. i have made it a couple times since but I have added sauteed mushrooms, onions and green peppers to make a kind of macaroni casserole. I think this balances out the strong flavor of the nutritional yeast quite well. I also added cracker crumbs to the top so i could tell exactly when it is done. and I added some ketchup to the sauce because it adds a nice flavor and color.

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I made this today with a couple changes based on what I had on-hand, and it came out great!  I cut the soy milk/ water back to 2 cups combined and used a 3:1 of almond milk to water.  I blended 2T of chopped pimento into the sacue to give it a "cheesier" color.  I used 1/2 a block of extra firm tofu and cut the oil amount in 1/2.  I also added some chopped white onion to the pasta before baking for flavor and moisture.  When using a 1 lb box of elbows, the recipe came out perfect! :)>>>

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Oh. My. Gosh. This is an AMAZING recipe.  :)>>>

I tweaked it a bit based on comments and what I had handy. I used firm silken tofu, half the oil, replaced the paprika with a red & black pepper mixture I had in the cabinet, didn't add the extra  tablespoon of salt, and used half a tablespoon of garlic salt instead of the tablespoon of garlic powder, and left out the mustard. I wound up baking it for around 20-25 minutes.

It turned out absolutely delicious! And it's so addictive! The more I eat, the more I want to keep eating it!

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I'm going to make this tonight. I was wondering why you can't use silken tofu though? I would think it would mix up well.

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I made this a little while ago, i thought it was great.
i didn't change a thing in the recipe.
i thought that it still didn't taste like the real thing. Personally though, i think that's a good thing.
great recipe, plan on making it in the near future.

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this brought me back to my cheese eating days!!!! I halved the recipe and added an avocado to the mix and it was insane!

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I really liked the flavor this had. I was only making it for myself so I cut back on almost everything: 1 cup of soy milk, no water, no salt, about a 1/5 cup of braggs, 1/2 cup NY, 1/4 cup oil, normal amounts of garlic and paprika, and I added a little turmeric for color.

I started with the regular 1/4 block of tofu because I wanted it extra creamy and it was still too watery. I ended up adding the whole block of tofu and it looked perfectly thick and creamy (so I thought).

When the pasta was done, I tossed it with about 1/3 cup of sauce and it was perfect. I wanted that baked crispiness though so I put it in a dish and threw some breadcrumbs on top. This is where things got ugly. I guess the oven dried out the sauce and it ended up being like pasta with a tofu scramble. The flavor was awesome though.

SO...all in all, great recipe that makes a TON of sauce (especially with the added tofu). But, I guess if you plan on baking this it is better to have the sauce on the watery/liquidy side. On the other hand, if you don't plan on it, then go ahead and up the tofu for a deliciously thick and creamy sauce.

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I just made this recipe with 2 of my Vegan friends and one of them really liked it, however, my other friend and I didn't like it at all!!!

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;)b I love this recipe!! It is comfort food no doubt.  :)>>>
When I got out of the hospital and had to eat soft foods. this is that I ate and ate and ate.  High in vitamin B and YUMMY!!!

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The first time I made this tonight, I tasted the "cheese" mixture before adding it to the pasta. It was unbelievably salty.  So I would agree to add far less soy sauce than recommended. I also added breadcrumbs on top before putting it in the oven. They gave it some texture and I would recommend adding them. Otherwise, it was good though not quite as good as I remember mac n cheese.

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