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?
Awesome recipe! Has a nice color and everything! Didn't even have to add the mustard, color and taste was perfect
So I made this and tried to follow the recipe but I messed up somewhere along the way and it didnt turn out so well. I only added one cup of the yeast flakes a little oil and I must have written it down wrong because I didnt put any water in it or soy sauce. So now that its all baked and not tasting good at all can I put it in a pot and add the missing ingredients to it and fix it? Or should I just cut my losses and toss it out, the sauce is really dry and chunky, its like the tofu turned back into tofu lol someone help me :-[
ok, I haven't tried this recipe, but I have a question about it. I can only find one kind of nutritional yeast in my local health food store, it comes in a clear bag no label (i guess something they bag themeselves) and from what I understand it should taste kinda tangy, give the sauce a cheesy flavour? this stuff tastes really wierd, musty, and not at all pleasant. what should I look for to get good nutritional yeast? any brands that are really good? I feel like i'm missing out on something that could be really tasty! oh, also I live in Toronto, Canada, so if someone else who lives here know's any stores that carry something good, let me know
I get my nutritional yeast from our local health food store (PCC). They carry it in their bulk bins.
:)>>>
Delicious recipe....!
I made some slight alterations, per usual.... , :-)
I used rice milk, instead of soy, I also ground up some cashews and sunflower seeds and a half a block of vegan cheese to the cheese mixture and topped it off with some ground red pepper, instead of paprika.
Yum!!
Oh, then I mixed in some steamed broccoli.......delish
I think the taste of this recipe depends on a few things, 2 things really changes the taste, the type of soy sauce ( you can have hundreds of different types from salty to non salty) cheaper brand is usually salty with no real other flavour other than salt, and whether u used smoked paprika or paprika, smoked is definitely better. I follow the recipe exactly, apart from no salt, just garlic powder and half as much soy sauce. And add bread crumb topping. Serve it with home make guacomole, and it doesnt last more than 2 meals at our house, which is only my hubby and I and our 2 year old who devoured nearly 1 1/2 serving by himself! I have to keep asking my hubby, are you sure you need to eat more? :D
I really did not like this recipe at all.
I have tried other "cheese" sauces, and all of the sauces with soy sauce or Braggs always turn out horrible in my view.
I've made this recipe a couple of times now, and I have to admit, I am not falling head over heels for it. I really did not enjoy this recipe, and I was really looking forward to it, considering it seems to be a star recipe of vegweb! :(
Something about it, it's just too strong in flavour and in colour for me. Like someone has commented, my sauce looked rather dark and rather close to being a tan colour. I think perhaps it's the tamari/soy sauce which ruins it for me in both colour and flavour. I've even tried using different paprikas - used hungarian sweet and I used smoked paprika. I do enjoy a nutritional yeast 'cheese' sauce, but this one just hasn't worked for me at all. I'm glad others have enjoyed this recipe, but I don't think I will be making this again :(
This recipe is just great. ;)b I halved the recipe like I always do the first time I make something...... why wast more than you have to if you dont like it right?
I did make a few alterations, I used fat free soy milk and half the oil. I aslo omited the salt which I found was a mistake, It tastes much better with salt. I will make this again.
I've been making this for a couple of years now...and every time it has rave reviews....including from my meat and cheese eating husband.
LOVED! I only made minor adjustments to the recipe. I cut the soy sauce in half, used only 3/4 cup of soy milk (it's all I had at the time), and used 1/4 cup margarine for taste and 1/4 cup of oil. I also added ground black pepper for taste.
When I finished making it, instead of putting in the oven I fried up some Boca crumbles in a skillet and added the mac n' "cheese." I let that sit for about 5 minutes on the stove until it browned on the bottom and I served it as a vegan version of Hamburger Helper. Omni boyfriend LOVED it. The second he took a bite, he was raving about it.
Thanks for the awesome recipe!!
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