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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: 


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.


This is a really great recipe. I added more tofu. Cut the salt. 1/4th the recipe. Put 1/2 oil only and the other half margarine. No water. Baked double the time and stirred 1/2 way through. It was perfect consistency and tasted wonderful. I especially thank you for this recipe because this was the first time my 3 year old has had anything that resembled "mac and cheese". She has a severe dairy allergy so eat a lot of vegan food. Thanks again. By the way....she loved it. !!


I decided to follow the directions exactly, and it turned out really good...very creamy.  I will definitely make this again, but will NOT use any salt.  I like salty food, but this was even too much for me.  I had only 1 dish, but would have had much more if not for the saltiness...


I left out the water, like the rest of the reviews recommended and I kept everything else the same. It was EXCELLENT. My roommates loved it and my "anti-vegan" girlfriend asked me to make it again asap.
Also-makes a HUGE amount of mac n cheese -itll last you several days depending on how many people are around.

EXCELLENT recipe, very delicious.  :)>>>


I made this recipe for the first time Saturday for a potluck dinner at church.  There are many vegans and vegetarians as it is a Seventh-day Adventist church. I used Bragg's instead of tamari but the rest I left as is...except a tad less salt...but it could have been left out all together I'm sure.  Many asked me for the recipe stating it was the best vegan mac & cheese they'd ever had.  It's definitely a keeper.


This satisfies cheesy cravings! It did remind me of traditional mac & cheese, despite some doubt after reading the reviews. Very anti-vegan friends who REFUSE to eat anything vegan because of low expectations LOVED this! They didn't even realize it was even vegan until I told them.

*Makes enough for a party main dish
*Skipped salt and still salty enough
*Used Braggs instead of tamari
*Used shell pasta instead of elbow noodles


I just made this recipe for a friend of mine who is vegan. It was delicious.  I used whole wheat/whole grain rotini pasta and it held the sauce well.  I would suggest mixing before serving to evenly coat the pasta.  Next time I will probably add onion, peppers and mushrooms.  This recipe is a keeper!


This is a super tasty recipe!  I have made this 3-4 times now.  I don't use the oil in the recipe and it has never been dry.  I have scaled it back to work in a single 8x8 glass dish.  Here's my suggestion: 1 lb mac, 1 cup soy milk, 3/4 water, 1 TB soy sauce, 1/2 cup nutritional yeast, 1/2 TB paprika, 1/2 TB garlic powder, 1 tsp salt, 1/4 cube tofu, 1/2 stick margarine, 1/2 tsp mustard

SUPER GREAT RECIPE!  Thanks for posting this.


I added ground flax to thicken up the sauce
left out the extra salt.
used 1/2 oil 1/2 marg
Rather than over pasta, I poured the sauce over cooked spagetti squash and shredded zuchinni with carmelized onions.

I made this for non veg family and they really liked it! I didn't care for it so much, but I think that is because I added all of the sauce and it was pretty gooshy. As others have said, the sauce can def. be halved. Four people ate generous portion and I had 1/2 pan left over. IMO its too much sauce for 1 box of pasta as written unless you leave some aside.

Thanks for the recipe.

How did everyone get such a yellow color? I used lost of mustard, but my sauce was sorta brownish tan.


This was ABSOLUTELY THE BEST recipe I've found on this website so far!  I've never had the real thing, but DANG!

Next time, I'm doubling the sauce, and adding all the veggies I can get my hands on!



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