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Anonymous
Member since December 1969

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?

After reading all the reviews I just had to try this recipe.  I eliminated the water, and added a small bit more of tofu.  I also substituted Bragg Liquid Aminos for the Tamari but together w/ the salt it was way too salty for my taste so I think next time I will omit the tablespoon of salt.

I love this recipe. My husband also loved it (and he is a hardcore fan of real home-made mac & cheese) and thanks to all the posted ideas for add-ins we can have a ball with it.  Thanks for a wonderful recipe!

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this mac and cheese is SOOOO good. it suprisingly actually tastes cheesy. ive been pretty much living off of it for the past two weeks. i used only a few tablespoons of water and i also did half margerine half oil.

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this is seriously soooooooooooo good. ok so after making this once already i halved the recipe, halved the garlic powder, replaced half the oil with melted vegan margarine, omitted the water and used 3/4 of the amount of soy milk cos it was my housemate's and i didn't want to use up too much of it! less soymilk made it more thick and creamy though, i really liked it. and yes definitely use the mustard. so yummy, my two vegan & one non-vegan housemate all thought this was incredible. thanks heaps!

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cool, thanks for the help! I'll keep trying it 'til I like it!

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I live in Vancouver and have only see one brand of nutritional  yeast, Red Star. The bottle says "Vegetarian Support Formula" on it. I also get it in a clear bag, but it has a store label that says "Red Star Nutritional Yeast" on it. To me, nutritional yeast tastes nutty, cheesy, kind of yeasty. I wouldn't describe it as "tangy", although other people might. It doesn't taste exactly like cheese, but "cheesy". Y'know? Some people don't like it at first and have to warm up to it. I am one of those people, but now I love it!

Nutritional yeast is also a good source of B12. I use it in place of parmesan cheese, to make "cheese" sauces, and in breading for tofu. It's good to mix a couple of tablespoons into a casserole or mashed potatoes.

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ok, I haven't tried this recipe, but I have a question about it. I can only find one kind of nutritional yeast in my local health food store, it comes in a clear bag no label (i guess something they bag themeselves) and from what I understand it should taste kinda tangy, give the sauce a cheesy flavour? this stuff tastes really wierd, musty, and not at all pleasant. what should I look for to get good nutritional yeast? any brands that are really good? I feel like i'm missing out on something that could be really tasty! oh, also I live in Toronto, Canada, so if someone else who lives here know's any stores that carry something good, let me know

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Anonymous

good recipe - i agree w/others that it should have no salt and half the garlic powder.  on its own, the flavor was too rich and overpowering me, so i broke it up by adding some black beans and salsa -- that made it great.  i also added the leftover cheese sauce to some pintos, brown rice, and salsa the next day and made some YUMMY cheesy bean-rice burritos (adding guacamole makes them even better).  in the future i will try this cheese sauce in a breakfast skillet creation with potatoes, gimme lean sausage, bell peppers, onions, tomatoes, etc.  In my opinion, this cheese is best when mixed with several other ingredients, but a great base recipe to be creative with! 

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Pretty good, I also didn't include the water and halved the recipe.  There was a little too much soy sauce, so I would reduce it in the future.

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