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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?

I love the sauce. It made alot  too  but i found when i went to reheat it my sauce was  all soaked up  by the pasta.
I have alot of this to eat  by myself! Should have thought about that!
I would  eat just that sauce  as a dip  for  veggies & chips too!

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At first I didn't like this very much, but now it's one of my favorite dinners, and I make it all the time.  Very easy and very delicious.

I think the mustard is key (I use both yellow and dijon).  I also like it better with silken tofu, not firm.  It's creamier with the silken rather than chunky.

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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?

Beware!! Brewer's yeast and Nutritional Yeast are not the same.  Nutritional Yeast is grown on molasses and scraped off in a process that ensures its nutritional qualities (loads of B12).  Brewers Yeast is a by-product of the beer making industry, cooked and re-used in batch after batch of beer.  It's an okay sub if you don't have access to Nutritional Yeast, but like you said, extremely yeasty.

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YES!YES!YES!
FANTASTIC!
SO yummy, I started eating it before it could even go in the oven. It all works so lovely together. If your about to try this recipe don't be expecting a Kraft Mac N cheese taste, or you will be dissapointed. This is a unique yummy yummy cheese sauce. I love it. It made so much, I used 2ibs of rotini noodles, although the recipe called for 1ib and 1/2. But there was still plenty of sauce.
Great recipe!
Definetly doing again, thanks so much for sharing! C: ;)b

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As with the countless others, I absolutely adored this recipe! I followed the recipe perfectly (except I DID use silken tofu- which was fine, idk why it says not to??) and it was.... fantastic. To add to the awesomeness of this dish, I did add a sprinkling of Daiya cheddar shreds and sprinkled on some bread crumbs.

YUMMMMMMM!!!!!!!!!!!

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This recipe was delicious!!!  I did some modifications, though.
Instead of tofu, I used pre-soaked cashews ( isoaked tem in filtered water for 5 hours)
I also added dried oregano and basil and some grated vegan cheese)
(oh, and no soy sauce)

I LOVED it!!!  I had it for the next few days and my boyfriend LOVED it
Cheers

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I LOVED this recipe. SO GOOD! We have a ton of leftovers which is great. I used 1/2 oil + 1/2 vegan butter as well. Then 1/2 of the garlic powder and 1/2 of the paprika. Then I added bread crumbs to the top to make it golden brown and crunchier. Lastly, I used half a bag of vegan shredded cheese. Definitely recommend this recipe. We will make it again!

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Wow.  I really like it.  Whenever my girlfriend and I want Mac, I usually just search for any old recipe... This recipe I am saving.  We cut the recipe in 1/3 and we both had a large portion and have equal amounts left over for lunch tomorrow. 

Added bread crumbs on the top to get more mac and cheese crunch on top.  Thinking about next time making some sort of flour rue or using egg replacer to thicken it up... so you could serve it as a wedge.

Also, I have been counting portion and calories... and my recipe came in at 1,890 calories - the dinner I ate tonight was 1/4 of that - 473 kcal, which is not bad for the best Mac and Cheese in the entire world.

So for the original recipe, that is 3 * 1,890 = 5,670.

Thanks!

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I would make this again! I did not use vegasel or whatever that is, I just used a pinch of salt. I thought it did come out soy-saucy flavor wise, and it does not really taste like cheese at all. However I am making this again because it is a good base---I served the mac on top of garlic sauteed spinach and mushrooms.

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Point of interest: If you make this recipe in your Magic Bullet Blender attachment, you will make a giant yellow  mess.  It's JUST BARELY too much liquid for your Magic Bullet to contain, and might result in spraying your kitchen ceiling with fake cheese sauce.

Meanwhile, this recipe is one of my favourite meals, ever.  Although it doesn't create its out-of-the-oven consistency after reheating, it's still really yummy a few days later.  I always use the entire box of tofu, and if I only have silken tofu on hand, that's okay, because adding 1/4 C potato flakes compensates for the lack of firm-ivity.

Great with chunks of steamed broccoli or cauliflower.  Great with defrosted and de-liquided frozen spinach.

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