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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: 


Okay, what the heck is nutritional yeast?? Is there a difference from regular yeast? Someone please help!!

Nutritional yeast is vastly different from yeast used in bread making.  It is a soft yellow/tan and flaky or a fluffy powder (or a mix).  It tastes cheesy.  I like to sprinkle it on my popcorn & cooked veggies.
here's a link that shows it & talks about it:
You should be able to get it at any health food store, or even a large grocery store with an "organic" section.  I buy mine in bulk at the local health food store, Naturtyme, or at Wegman's grocery store.


Okay, what the heck is nutritional yeast?? Is there a difference from regular yeast? Someone please help!!


look great. some of the other mac n cheese recipes were boring.
i like all the spices in this one.


I don't think I have ever had as much fun with a recipe as I have had with this one. I have made it numerous times, many different ways, sometimes using ideas from other posters. I have thrown in just about everything but the kitchen sink and everyone loves it, even my six year old nephew! There is some in my fridge right now.


Really nummy; definitely satisfies the cravings for something dense, creamy, & comfort-foodish.  I cut down the pasta to 1 lb dry, oil to 1/4 c, kept 1 c water, kept everything else the same, and mixed the sauce with the dry pasta and baked at 350 (covered), for 45 minutes, and it turned out well.  The dry pasta absorbed everything beautifully!  Next time I'll add a grated onion, black pepper, cut out the salt, add the juice of one lemon for a tangier taste, *way* more fresh garlic, and see what happens....thanks for another fast recipe that I can eat off of for awhile (if I don't eat the whole pan, first!!!!!)


::) Read all the reviews to get some ideas!!  :) Just got done making the Vegan Mac and Cheese, and it turned out awesome!!  What I did was I cut the salt down to 1/4 tbls and used low sodium soy sauce!!  If you like mac and cheese, and can't or no desire to use dairy, this is the way to get mac and cheese back  :)


Good recipe.  It was my first cooking experiment using nutritional yeast - I finally tracked some down.  I like the flavor a lot, although I'm not going to be fooled into thinking it is cheese.  It is cheesy (cheezy?) though.  I don't really like the color (brownish-orangish), but, oh well, I'm here to eat!!!!  I've also liked my mac n' cheese with relatively more mac and less cheese.  That is, having the pasta lightly coated with the cheese rather than dripping with cheese sauce.  Therefore, I liked this didn't have too much of a cheese sauce consistency. 

I reduced the garlic and paprika by about a third because I don't like strongly spiced dishes, and reduced the salt by about half.  Next time, I might cut the garlic a bit further.  I added the optional mustard. 

I made about a third of the recipe, using a loaf pan, which I'm happy I did because even the amount I made will probably be 3-5 servings.  Mac N Cheese = not an easy thing to veganize, but this recipe is a nice start.


This is so good. Seriously. My brother, who won't eat anything that didn't at one time have the ability to walk to the table had TWO helpings of this. Awesome.


This certainly morphed into a casserole of sorts for me - with PLENTY of sauce left over!  I added cayenne for more kick, as well as fresh green beans, mushrooms, sauteed onion and tons of garlic.  Topped with "facon" and veggie parm, and my slowly converting to veganism boyfriend and I loved every bite of it...and good thing since there was a TON of food!


Okay, I must, finally, add my $.02 on this recipe.

First, I've made this twice, following the directions and taking no liberties with substitutions. Both attempts did not result in anything remotely palatable (sorry).  :-\  And I'm a good cook.

Second, it was the disappointment from these two experiences, combined with the fact that this recipe is so puzzling popular in some households  (I just don't get it, no offense to the author), and reviled by others (I can relate, seriously, and I also am loathe to waste valuable ingredients) that I was inspired to concoct my own vegan Mac and Cheese recipe.

While I encourage folks to make their own decisions, my recommendation, if you're seeking a no-fail, honest-to-goodness, and a much-easier-to-prepare recipe for vegan mac and cheese, you won't be disappointed by MINE! (Shameless self-aggrandizing, I know.)  As I mentioned above, I created it after trying this misnomered "Best Vegan Mac and Cheese in the entire world... seriously" recipe twice and being profoundly displeased.

My version is called Flashback Mac and Cheese:

Give it a try.  ;) Discuss.



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