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Anonymous
Member since December 1969

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?

I impatiently stared into the oven at least once every 30 seconds; such was my level of excitement at the prospect of tasting my first lot of vegan mac and cheese. I was not disappointed. It was suitably creamy and the closest I've tasted to a reasonable vegan cheese sauce. I'll try making this again with less salt. Aside from that, it was great.

I made the poor man's version - using the soy sauce, salt and vegetable oil.

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I made this last week and it's on the menu again tonight!  I'd definitely say this is an omni-friendly dish since my husband keeps requesting it.  I halved the recipe and it still made quite a bit, but it makes a great lunch the next day (and the next!)  I sprinkled homemade italian breadcrumbs over the top and omitted the extra salt.

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This is great on its own, but add a little vegan cream cheese & it makes it super creamy!!

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with all these reviews i think i have to try it! i can't wait! :)

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I was very disappointed in this recipe (the appearance, taste, and smell).  It is nothing like a traditional macaroni and cheese.  Don't waste your money on the ingredients.  Does anyone have another mac & cheese recipe that tastes somewhat like mac & cheese?

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I thought this was pretty good, even though it turned out SOOO salty.  Next time I will definitely leave out the tablespoon of salt-the soy sauce should be more than enough.  I may even halve the garlic powder.  I put all the oil in, but I'd like to at least try it halved or without all the oil to make it healther.  Nonetheless, this recipe was pretty tasty as is.

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I'm really hoping I did something wrong, but this was awful :(  I'm going to try it again, just in case it was my fault (I'm not a very good cook), and mainly because I'm DYING for mac'n'cheese.  And in case you haven't already gathered this from other reviews...  this recipe would feed a small army!  I'd definitely cut it in half.  Wish me luck that it tastes better next time.

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Okay... so, I didn't have soy milk, and I made the mistake of substituting almond milk instead.

BIG mistake. Take it from me - unless you love almond milk (and I mean *love*), DO NOT USE IT. The sauce tasted absolutely terrible. Ick.

I'm going to try it again when I get soy milk... hopefully it'll taste better next time. :S

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for being quick and easy, it wasn't too bad. also was the first time I used nutritional yeast and I didn't know exactly what to expect. I substituted soy butter for the oil and I added breadcrumbs on top before baking (for 25 minutes). and before eating, I topped it with slivers of fresh tomato- quite tasty and filling. I honestly don't mind that I'll be eating it for the next few meals, even though I reduced the recipe by a third.

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Well....I enjoyed this recipe anyway. I followed the advice of some of the other reviewers and made the following adjustments.

Eliminated additional salt and water.

Used half oil, half margarine.

Used silken tofu.

Halved the amount of garlic power.

ALSO -note- I noticed a reviewer said it was too grainy. My cheese was too...until I pureed it. So just make sure to set your blender to puree at some point and it shouldn't be grainy.

The only problem I have with this is that it tasted too "yeasty". Other than that I had to restrain myself not to eat the whole pan by myself.

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