You are here

Anonymous
Member since December 1969
0
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'm one of few people that didn't like this recipe.  Hubby ate it but I couldn't.  I followed the directions to a T & still didnt' think it was good.

0 likes

Every time I make it, it is gone in 2 days or so-I wish we had some left to freeze! I don't see why not, but it is so good that you won't be able to let it sit in your fridge for long.

0 likes

I really want to make this, it sounds good. Does anyone think that it would freeze well?

0 likes

i cut the recipe roughly in half -
(with the following deductions:)
i used no salt or garlic powder - probably went a little light on the soy sauce - added only about 1/4 c water - and ended up using only about 1/2 lb of noodles.
(and the following additions:)
3 cloves garlic, 1/2 large onion -diced-, and about 3/4 cup -maybe more- fresh broccoli - all sauteed in a little oil til soft.
i also cooked the dish about 25 minutes and sprinkled some bread crumbs on top for the last ten minutes.
oh! and when serving, i sprinkled with fake bacon bits. delicious!

what i would change -
i added the sauteed veggies to the blender mix but i think i would have enjoyed them much more had they just been stirred into the noodles before baking.
also, i think the bread crumbs should have been added to start because they really didn't brown up. maybe i could just cook the whole thing at a hotter temp. and i would def add more salt... just got scared by what everyone was saying!
oh! and i think i would mix the "bacon" bits into the recipe before cooking. practice makes perfect!

0 likes

You're my hero. :) I always have high hopes for recipes, but they never seem to turn out. But this one did! It's delicious!
And I would also suggest putting some bread crumbs and some sauteed onions on top.

0 likes

My version came out ok.  I did it more of 'to taste.' was overwhelmed by nbr of modifications here so tried it on my own.  I didn't have any garlic powder so added 3 cloves.  The mistake was pureeing it in the little chopper with tofu.  Tofu actually seems to magnify the taste of garlic!  So less sauce on the noodles was better for me.  Next time I might sort out all the mods carefully.  Not sure if will try it again though.

0 likes

I am so sad....I made this with soymilk from Mexico, 'natural' it said but it was very very sweet, so the whole thing tasted terrible. : :'(

So, I guess the lesson learnt here is: taste new things before you bake with them!  :-[

0 likes

Brewer's Yeast is NOT the same as Nutritional Yeast.  Be careful on that one.  Not a good sub, so no wonder the recipe was bad news!

0 likes

Recipe made too much sauce, I only used about half of it.  But tasty, and very addictive. Thanks! :D

0 likes

made 1/2 the recipe (minus the water and more tofu) and it fed three hungry guys...

have to say i was a little skeptical, especially with all the nutritional yeast, but it was surprisingly good....nothing like kraft dinner but amazingly close to cheese for what it is. i'm a garlic lover, but too much wrecks anything, and personally i had no problem with the amount of garlic....wasn't even close to strong for me...

....next time i make it i will be sure to throw in some veggies and maybe some cayenne or some other flavour to give it more character....but a great base, and will definitely add it to my repertoire!

thanks for the recipe and all of the comments....

0 likes

Pages

Log in or register to post comments