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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: 


I am eating this mac and cheese right now for the very first time.

First, the changes, most based on previous reviews:

Used only half the amount of oil called for and used vegan margarine the other half.
Used 1 tsp minced garlic instead of garlic powder.
Used woman-power to blend cheese ingredients  instead of blender.
Baked at 400 degrees for 15 minutes.
Sprinkled with fresh ground black pepper.
No water
Almond milk instead of soy milk.

I would make this recipe again; it is tasty. You should be able to gauge whether you would like this before hand or not. If you don't like nutritional yeast or soy sauce, you will not like this recipe. I LOVE nutritional yeast and am OK about soy sauce. I did find the recipe strong in taste, so I would offer this one only to those experienced with vegan cooking. The almond milk made it "cheesier." When I make this again I will probably bake at 375 for 25 min, use 1.5 tsps garlic, sprinkle more liberally with ground black pepper, add 2 TBSP water to my altered recipe, and use more like 1.75 lbs pasta.

This recipe is strange, yet strangely addicting... I keep going back for more. I'd rate this 7 out of 10 stars in taste and 9 out of 10 stars in my own personal ease of cooking (time plus not a lot of dishes to wash plus are these ingredients I usually have around?) So, 8 out of 10 stars!

Thanks !



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!!!


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.


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.


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!


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. 


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.


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!!


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


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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