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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?

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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Quarter of what size block of tofu, please?  ;)

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!

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Quarter of what size block of tofu, please?  ;)

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I tried the original recipe the first time.  I liked but decided to altered it slightly the second time I made it.  I used only 1/2 cup of oil and used 1 pkg of silken tofu.  I found that it made the recipe much smoother.

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This is pretty good. I halved the garlic and didn't add any salt. For some reason, mine came out kind of dry. Next time, I'll probably add sun dried tomatoes and basil or some other goodies to jazz it up.

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I also added ground turmeric to give the sauce an appetizing "cheese" color.

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This recipe is pretty good, with a few caveats. Watch the salt; I used Bragg's for the soy sauce and with the addition of the vegal, it made the sauce waaay too salty. I had to thin it down with more soymilk and tofu to make it palatable. I didn't salt the pasta water either to help counter the salty sauce. Also, I used melted smart balance instead of the oil.

After the pasta was finished cooking and drained, I blanched fresh chopped green beans and broccoli in the leftover pasta water and added them to the pasta in the caserole dish. Lastly, I added sliced mushrooms and frozen green peas, poured on the "cheese" sauce and topped everything off with some fresh bread crumbs.  It turned out quite nice, and the added vegetables makes it a great caserole. I think I'll make this for the next vegan pot luck!

The original recipe makes a huge amount of food! I cut the recipe in half and with the addition of veggies it filled a 9"X13" pan easily.

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I just made this dish last night for my family. We are newbies to the vegan world. This recipe is absolutely delicious and very easy to make. I like the simplicity of it and the fact that it's so basic you can add almost anything else you want (i.e mushrooms, onions etc) and it would still be awesome!
Thanks for the recipe!!

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I am going to give this recipe another chance. I would strongly recommend not using canola oil for this because that is all I could taste when I make this. I had to throw out the entire batch because of it. I really think that if I use vegetable oil it will turn out much better. As other people have said, it doesn't really taste like mac 'n cheese but it does have the right consistency and potential at being really good. I also think that it could use less salt...so if you add the correct amount of soy sauce, do NOT use more salt unless you're in love with salt. :-\

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