Best Vegan Mac and Cheese in the entire world...seriously
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
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.
SO HOW'D IT GO?
This recipe is so delicious! I didn't use any nutritional yeast because I had no idea what it was, and I just threw in a random amount tofu and mustard, but it still turned out yummy enough that I'm trying not to eat all 1 1/2 pounds in one sitting hehe
I LOVE this recipe, I have made it twice and both times it was very tasty. The last time I made it I cut up some vegan buffalo wings and mixed them in before baking. :)
This ended up being WAY overpowering. If I were to do it again, I would add no salt, minimal garlic and possibly no soy sauce. Use tamari. I really think soy sauce killed it a bit.
I look forward to trying it again. Thanks
Didn't love it until I added a little ketchup, then it was PERFECT! ;)b
Deliciously cheesey! As a new vegan craving cheese, I was pleasantly surprised.
Mine did have a bit of a tofu aftertaste (maybe because I didn't drain the tofu properly?) but with the addition of black pepper that aftertaste was minimized.
I'd recommend serving it with a salad alongside to cleanse the palate because it really is very, very cheesey.
I don't know if I did something wrong? It was my first time using nutritional yeast and I feel like maybe that was it. Anyway, it was really bad. I mean realllllllly bad. Awful. I don't even know if I'll attempt it again. :-\
If you didn't like this recipe, I wouldn't try it again, personally. I am glad that so many people like it, but I'm always surprised when I read the great reviews because I really don't think it's very good as written - especially compared to some others out there. I suggest this recipe: http://veganyumyum.com/2009/01/mac-cheeze-take-2/. It is fantastic!! (I use less Earth Balance & sometimes add onion & garlic powders, along with sliced mushrooms. It's very versatile, and even cheese-eaters love it.)
Good luck! There are fabulous vegan mac & cheese recipes out there, so don't give up!
I don't know if I did something wrong? It was my first time using nutritional yeast and I feel like maybe that was it. Anyway, it was really bad. I mean realllllllly bad. Awful. I don't even know if I'll attempt it again. :-\
Sometimes I use cooked cauliflower in place of the tofu.
Good recipe. It does not taste exactly like Mac and Chz for those who are expecting that. It is good. I cut the recipe in half and didn't add the salt and it was good. It actually reminds of hamburger helper cheese burger macaroni, not including the hamburger. But maybe next I will add some veggie crumble. Thank you!
Wow I just tweaked what I already cooked and it made a big difference. I had some leftover sauteed onions that I placed on top of a left over serving of the mac and cheese. I added about a tsp of earth balance a dash of salt and fresh cracked pepper. I microwaved and then mixed together and wow it is soooooo good. Thank you everybody for such good ideas.Thank you beep_i_am_a robot for sharing this recipe.
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