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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 didn't have any nutritional yeast so I left that out and I added some vegan mozzarella cheese when I put it in the pan.  I got my gramma to try some of it and she said it wasn't too bad (extremely picky eater) until I told her what it was and then she looked a little grossed out. I have a lot left over even though I cut the recipe in half I'm hoping it'll taste good tomorrow at lunch!

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I made this recipe and the only real problem i had with it was overcooking the macaroni...I LOVE the method though...that blenderizing the tofu etc, have me some great ideas for othr recipes..I have to say to those who tried it for the first time, and are unfamiliar with nutritional yeast, that it is an acquired taste for many....years ago i made my first dish with it and threw the whole thing out, so i can relate...I suggest people try to cut that incredient in half and add some shredded soy cheese in its place, to work on "aquiring" the taste..I totally love it today, i would eat the blenderized mix from this recipe all by itself , if i could!!I really love this recipe, thanks..Nalayani

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I just made this recipe.  I was excited by all the comments about people who were non-vegan and liked it.  Since I am vegan, and my husband isn't, I thought it might work for both of us. I must have done something wrong though, because it tased and smelled kind of gross.  I listened to some of the suggestions and did half canola oil, half smart balance.  No salt, no water.  I also used a tiny bit extra tofu and included the mustard.  When it was finished it appeared crispy on top, and creamy in the middle as promised, but after looking closer it seemed a bit powdery.  I felt like I used too much of the yeast even though I followd the recipe.  At Whole Foods, they had nutritional yeast in powder form (but it contained milk) so I ended up using nutritional yeast flakes (which contained no dairy).  Could that have been the problem?  Any ideas about what went wrong??

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This was great! Mmmm...

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Um, I hate to be a downer, but ew? :-\ Maybe I messed up when I quartered the recipe, so don't let me stop you if you -really- want to try it, but the smell was awful and the taste even worse. It wasn't like I was expecting a Kraft taste, either... And why was it dark muddy brown? *sigh* Oh well.

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Made this yesterday, first taste, mmm ,different, second taste, nice creamy texture, third taste, YUM!!!! ;D

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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. 

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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.

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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.

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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.

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