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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: 


Don't use vanilla soy milk!

That would be awful... Plain is really necessary for this recipe.


I was thinking of making this tmrw night and I have vanilla soy milk in my fridge currently, does anyone think this would taste gross with the recipe? Or should I stick just with the plain?!!


I really liked how this mac and cheese recipe didn't ask for any store bought cheese (I've had it before and It was very gross).

I read all the reviews and decided to make it for me and my boyfriend (who loves vegan food but is FAR from vegan). After some people saying it was too salty, I only added about half a tablespoon of salt instead of the recommended 1 tablespoon. I was very skeptical after making the "cheese" topping because it was a strange color and very watery, I even tried it and it tasted funny.

BUT...after I actually cooked it and had a plate, it was amazing! It doesn't taste too much like the real thing but I was expecting that anyways, nor does it taste like anything I've had before. But it was totally worth it and makes soo much food! I love the recipe and plan on making it regularly!



I tried this recipe... and I've come to the conclusion that this stuff you call mac n cheese is nothing like real mac n cheese. I don't like the fact that you used the phrase "best in the entire world" because it certainly isn't, seriously. I actually fed it to my dog earlier! I will give you an A for effort though. Oh well, you win some and you loose some, I guess.


I'm not vegan, or vegetarian for that matter but the man I'm in love with  :)>>> has been vegan for 10 years. I love to cook, he doesn't know how to cook anything that doesn't involve a microwave and instant coffee lol. I've been doing my best to find vegan recipes that we will both enjoy and that will impress him. Tried the boxed Mac and Chreese and thought it was horrible.. well, not horrible but not really much like food. I registered on this site and found this recipe last night. I'd never tried nutritional yeast before but we ran to the bulk store today and I got some. I tasted it plain and didn't find the flavor objectionable at all. Went through this recipe again and made the following changes: full block of tofu, no water, a bit more soymilk, grainy mustard, lots of black pepper and (drumroll please)... YUM YUM YUM YUM YUM!!! I'm completely impressed. I love my regular mac n' cheese and frankly I wasn't expecting to enjoy this, most just hoping it would be edible. While this isn't quite the same as my fat and cholesterol laden traditional mac n'cheese recipe, it is FANTASTIC! Can think of lots of things to do with the sauce and multiple add-ins that would be great. I plan on making it for my meat eating father asap.

The best part though, my boyfriend tasted it, set his bowl down, walked over and grabbed my hand and then layed a huge kiss on me and said he loved me more than ever before!!!

I'd recommend this to anyone. thank you so much!!!



I really really love this recipe.

i would definitely use less salt, but other than that the recipe rules!  both my non-vegan roommates love it.  served it with a tofu nut loaf and corn on the cob.


Awesome recipe!  I recalculated it for 2 servings, though:

4 oz. pasta
¼ c. soymilk
2 tbsp. water
1½ tsp. soy sauce (I used low sodium)
¼ c. nutritional yeast
½ tsp. paprika
½ tsp. garlic powder
2 tbsp. vegan margarine

I didn't add any more salt and thought it turned out delicious!


absolutely amazingggg


I’ve never tried anything vegan “cheesy” before. And seeing as this had so many great reviews, I figured with my transition into veganism… I’d give it a try. I followed the recipe minus one minor oppsadaisy. I forgot to add the soy sauce into the “cheesy” blend. Once I realized this mistake I just sprinkled it over top the pasta and threw it back in the oven for another 5 minutes. I also cut the recipe in half and only used half the recommended amount of water.

I knew not to expect mac n cheese as I remembered it and was pleased with the result. I’d also never used nutrional yeast before and was pretty happy with that as well. I wasn’t flippin cartwheels or anything, but it was definitely yummy.

It’s a bit on the filling side… which isn’t a bad thing, but I didn’t expect to be as full as I was after eating a small bowl of it. I probably won’t make the recipe again, but it was a good vegan “cheesy” starter recipe for me.

Oh, and I added broccoli after it was done. Made it even yummier!


I have to admit, the taste of nutritional yeast takes a little while to get used to. I tried this recipe and it was good. I'm not sure I'd make it again, especially since my kids weren't wild about it.

You can see some of my recipes on my blog <A HREF="">Awesome Vegan Girl</A>



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