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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?

This is my favorite vegweb recipe! It sounds good to me all of the time, and I never tire of it. I find since I cut down the tamari to just a splash instead of 1/4 cup it tastes better, and has a cheesier color (instead of brown). Also, lately I've been using less water and its a lot creamier. I usually make buffalo "wings" with the leftover tofu to create the perfect comfort meal. MMMMMMMMM. 1000 thanks for this recipe!!!

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I was really disappointed with this recipe considering all the wonderful reviews.  I would have completely omitted the salt and soy sauce.  It was extremely salty and I had to spend 45 mins trying to save my pasta by diluting it with soy milk.  Saltiness is something I would say is usually a personal preference, so watch out before you dive in with the tablespoon of salt on top of the 1/3 cup soy sauce. I will however try this recipe again because I see its potential to be very awesome, minus the salt.

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Oh, okay, so past the excitement ... haha.  I made 1/3 of this recipe (yeah sounds weird, but I did it!), I used silken tofu because I like it better than firm, used less oil, and no mustard.

Oh, and my cheeze looks green in the picture because the noodles I used were multi-colored.

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Oh wowwwww, I haven't even put it in the oven yet (forgot to turn it on,  :P) but the warm noodles warmed up the sauce and so i took a bite and YUM! I can't wait til after it cooked!

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Like a lot of people posting reviews, I made a couple of substitutions/additions.  I used Earth Balance instead of oil, shells instead of macaroni, and used only 1/4 the amount of salt called for.  I also sauted a large diced shallot with some peas and added that before baking.  I really liked this recipe.  The paprika makes it very special, and the soy sauce gives it good depth of flavor. 

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I eat this all the time. I LOVE it. So easy and tasty. Really a comfort food. I put half the water in in because I don't care to press the water out of my tofu. I also omit the salt. My sister thinks it has a weird after taste but I still see her loading her plate up with it, so big deal. Yum.

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been meaning to make this for ages, glad i finally did! halved the recipe and added liquid smoke, garlic salt (instead of garlic powder), and then put bread crumbs on top before i baked it. yummy!!

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I'm really stoked to make this. Since I have been vegan I have missed mac and cheese. There is nothing better then that at 4am on a monday night

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I finally added a picture to my profile, and I am checking to see if it worked. Sorry to inconvenience anyone who looked at this for no reason!! :)

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Just put about a half of a cup in. I have actually increased the tofu amount and decrease the oil amount with much success (more like 3/4 cup tofu) . This recipe is awesome!

Thank'ee. It IS an awesome, tasty dish. I did, however, manage to almost ruin it last night.  ;D

I went to the local supermarket to buy tofu, where I'd bought it only four days before, and it was gone without trace - I guess they decided to delete the product.  >:( So I thought I'd try pureed cannellini beans to make the sauce creamy, but the shop didn't have any!  :o Thus my only option was to try ground cashews, like I'd used in cashew alfredo and uncheese. This made the sauce go waaaaay too dry - after baking, it ended up like a paste throughout the pasta. A very tasty paste, but.....

That is how NOT to make the best vegan mac and cheese in the world!

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