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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: 


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.


I made this for me and my boyfriend and although it didn't taste like Mac n' Cheese at all, it was very delish.  However, we both agreed that it had a tad too much salt and garlic.  So next time I'm going to cut those in half, but other than that its VERY good!  I love how it even looks like mac and cheese too, especially if you get you really break the tofu down into smaller bits! It could easily fool a non-veggie.  :D  And being a poor college student, the leftovers are wonderful!  I'll be eating it for lunch for the next couple days.


I tried this recipe three times. I'm sorry, but I thought it was very disgusting. The smell made my husband and I both very sick. We gave it a shot, three whole times, excited about how good everyone claimed it to be, but it was just really gross.  :(

We even bought different types of noodles and yeast, hoping that was the problem.. but it wasn't.

Since everyone who doesn't like this recipe seems to have altered it, are you sure you were using NUTRITIONAL yeast and not BREAD yeast?

I did not alter the recipe in ANY way, and I used nutritional yeast, NOT bread yeast. I DO know the difference, I've been cooking a long time.


i have a mac n'cheez recipe and it's about a 100 times better then this. nuterional yeast as a cheese sub isn't all that good. tried it, didn't like it. not that that should really make any differece considering all the positive feed back you've had haha.


RE: the nutritional yeast issue... (hahaha)

SURE wish i would have read thru the ENTIRE comments before making

a few days ago i made it and was gonna put up a very bad review b/c altho it wasn't totally horrible, i had to make it un-vegan with butter and ranch dressing to make it paletable..(sp?) having said that....i'm going to the store to purchase NUTRITIONAL yeast this time instead of BREWERS yeast (that i'd like to add had nutritional yeast on the label....VERY misleading haha) and i will come back with the review... checked out both ingredients on wikipedia and it states that they have totally diff uses and tastes, hence the reason it came out super brown and very strong 'off' flavor... ;D


this stuff is amazing.  i didn't really know what to expect when i made it, but it's great.  much like some others here, i do agree that mac & cheese isn't the right name for it.  i don't know what to call it, but it does deserve its own name.  as suggested in here, i dropped the water entirely, cut the garlic in half, eliminated the salt, and did half-oil half-Earth Balance.  it still turned out a little salty from the soy sauce, so i'd cut down on that next time.  but the dollop of mustard adds a nice touch to it.  i accidentally left out the paprika and it still tastes great.  20 minutes at 350 degrees and it turned out great, nice and creamy.


This was wonderful! I admit I had some reservations because a) I've never attempted a "mock cheese" before and b) some of the negative reviews on here. But this was really awesome and my omni parents liked it as well. The one thing that needed improvement was due to a dumbass move on my part - I (wisely) halved the recipe, but still used a full pound of macaroni and omitted the water. Oops!  ::) It came out a touch dry due to my bad choice, but it was still great and we can always add water when we microwave the leftovers.

I made a few changes to the recipe aside from halving. I halved the paprika, nutritional yeast and soymilk exactly, and used 1/2 cup of Earth Balance instead of oil. I still used 1/4 of a block of tofu, and only used 1 Tbsp of soy sauce, 1/2 tsp of salt, and no mustard. My first addition to the recipe was replacing the sauce's garlic powder with 1 Tbsp of vegan parmesan - if you have some around the house, I highly recommend adding this, because it gives the sauce an awesome flavor and scent. I also added a crumb topping as recommended, using 1 cup of crumbs, 1/2 tsp of garlic powder, and 1/2 tsp of onion powder.

This was very good and tasted so cheesy!  It had a pleasant crunch and provided lots of leftovers, even when halved. Next time I will be sure to use the proper amount of pasta, or maybe just make more sauce (I like that idea better!).


i tried this recipe and it was delicious! my modifications: quinoa noodles, more tofu, less water, and a little bit of red miso! yum!!!


The Nutritional Yeast (called Brewers Yeast where I come from) tastes extremley yeasty, it feels like it's sucking the moisture out of my mouth. Is there any special ingredient I can add that will counter, mask or provide a distraction to this feeling and give it a bit more flavour?

Um, I'm kind of surprised no one ever responded to this comment?!  Or did I just miss the response?  FYI--Brewer's Yeast and Nutritional Yeast are NOT one and the same no matter what anyone tells ya, not at all!! Yikes! I hope you didn't eat a cup and a half of Brewer's Yeast!  There are two main brands of Nutritional Yeast that I know of, Bob's Red Mill: and Red Star: (not the company's site). 



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