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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: 


No offense but i followed the directions word for word. and this recipe tasted and not to mention smelled like peaunut butter crap i tryed to like it but i just couldnt, i felt like throwing up. The spices in this recipe made it taste worse, it was just generally bad, maybe because i have bad taste buds? who knows i hated it and am very disappointed. i thought it would taste better considering the reviews it had. 


It makes a LOT of mac though.
I think we're making it again tonight because my roommate didn't get any and she's sick of hearing me talk about how good it is, haha.


This recipe seriously lives up to its name.  My non veg friend just ate it and agrees:  best vegan mac & cheese to date.  I made the following alterations:  used braggs liquid aminos instead of soy sauce, onion powder instead of garlic powder (and half the amount), and half the salt.  No mustard.  Soooo yummy.  Will definitely be making this regularly.


Okay, the verdict is in--yum (my husband had 2 bowls full in one sitting). I am glad, however, that I had only enough pasta to make half the recipe or the two of us would be eating it from now until Christmas! Seriously, 1/4 recipe would still have given us several meals worth. This would be a good one to take to a potluck dinner since it will serve so many.


Def. halve the garlic in this recipe.  It is wayyyy too strong.  I cut the recipe in 4th's and still wound up with leftovers.  The garlic made it almost impossible to eat a lot in one sitting, however.  It isn't a mac n cheese flavor but it isnt awful.  Just cut down on the garlic and it should be pretty darn tasty.  ::)


Very Tasty! Even better when we mixed in some fresh, sliced crimini mushrooms before baking! Definitely a repeat.


I live in Toronto, Canada, so if someone else who lives here know's any stores that carry something good, let me know

I know there's a Bulk Barn in Toronto, and as far as I know, they have nutritional yeast.  If you're ever in Peterborough, check out a store called the Main Ingredient, too.


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?


I had a craving and this did it for me!
These were my exceptions:
    I did not use any oil or vegesal
    I put a little vegetable broth on the bottom of the dishes
    I added onions and green beans to the noodles
I thought it turned out GREAT - very "cheesy" and great flavors. I made 2 9x13 pans and estimate the calorie content to be approximately 300 calories a serving (with a total of 12 servings made).
What a find! Thanks!


YEAH 8) 8) 8)



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