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Mac and Cheese Meal Starter

What you need: 

2 cups nondairy milk (I used unsweetened almond milk)
1-1 1/4 cups nutritional yeast
1/2 teaspoon sweet paprika
1/2 pound firm silken tofu
1/2 cup vegan mayonnaise (I use Vegenaise)
2 teaspoons cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
2 tablespoons tahini
1/2 teaspoon turmeric, optional
3/4-1 teaspoon dry mustard (Coleman's English is great), optional
1/4 teaspoon cayenne, optional
1 tablespoon hot sauce (I use Texas Pete), optional
1 pound pasta (I use ditalini)

What you do: 

1. Preheat oven to 350 degrees F. Combine all ingredients except for the pasta in a blender, and blend until very smooth.
2. Boil noodles, strain and put back in pan. Pour sauce over noodles, stir and put into the baking dish.
3. Bake for15-20 minutes. Stir and serve. Keep leftovers covered.
This dish tends to get a little dry after the first day...so the next day is perfect for doing one of the ideas below.
Here are a few of the combos that I have tried:
tuna bake: seaweed flakes, parsley, peas, extra cheese
hamburger helper: diced tomatoes, burger crumbles, tomato paste, hot sauce, dried onion
reuben: sauerkraut, tempeh, tomato paste, dollop sweet and dill relish, extra cheese
stroganoff: sour cream and cream cheese instead of vegan mayo, fried seitan, mushrooms, sherry or wine,1 cup broth + 1/2 cup nondairy milk, Worcestershire sauce
curry: curry powder, onion, cumin, hot pepper, mango, cauliflower, peas
Mexican 1: onions, corn, cilantro, salsa, cumin and black olives
Mexican 2: kidney beans, black olives, scallions, chorizo
Hawaiian: pineapple, veggie ham or bologna, chopped, extra cheese, onion
Picnic: 8 ounces sliced and fried veggie hot dogs, scallions or chives, extra cheese
PMS: banana peppers, green olives, scallions, extra cheese, veggie meatballs
Italian: diced tomatoes, pesto, veggie meatballs, red peppers, cannelini beans
Pot Pie: sour cream and cream cheese for vegan mayo, broth instead of milk, pearl onions, mushrooms, carrots, peas, parsley
All of the variations had to be tweaked a little….an extra splash of milk here….less salt there….Use your imagination and post your creations…..One thing I love about this site is our ability to tweak any recipe. So, tweak away.....If you don’t love it…..I at least hope you don’t hate it! Have a beautiful day!

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

This sauce is very good. I just put it on pasta with vegetables and it was delicious. I added 1/2 t of salt. I only had sweetened soy milk and I was afraid it would taste funny but it was still good. I will make this again for sure!

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Yum! I skipped the hot sauce and mustard.  Also found that it needed a little salt added. Super good!  I added a few dabs of Earth Balance to the top before baking and then put it under the broiler for the last 5 minutes (out of 20 mintues). The top bubbled and browned!  So exciting!

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It tastes nothing like mac and cheese, but it is absolutely delicious! Very rich and creamy...my guy and I had it for lunch last week, and we're cooking a second batch for dinner as I type this. Thanks for a great recipe!  ;)b

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I LOVED this recipe!! it was easy, tasty, and pretty close to the 'real thing'
I added 1 tbsp vegan margerine to the noodles before pouring the sauce in, and i ate it with some ketchup and hot sauce...Delish!!  Haven't tasted them on the second day but we'll see tomorrow!  Thanks for the recipe!!  ;)b

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So glad you guys liked it.  Thanks for posting any and all comments. 

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I didn't really care for it sadly. It was creamy but tasted too much like the nutritional yeast. Maybe next time I'll add less  ???

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oh.my.god.  DELICIOUS!  this is what i did:
added a small handful of pine nuts to the sauce before blending for a little extra creaminess.  then i sauteed some morningstar crumblers w/slice green onions and added them and a can of fire roasted tomatoes before baking.

crazygood!  bf and i ate almost the entire pan in one sitting.  it was eerily reminiscent of hamburger helper, sooooo creamy and no weird aftertaste like some of the nutritional yeast 'cheese' sauces.

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this recipe is fabulous!  wow!  smooth, creamy, and such a luscious flavor!  loved it.  i followed the recipe exactly, but added a teaspoon of salt.  this was really great with the tempeh sausage crumbles from the ppk boards and lightly steamed broccoli!  yum, thanks for the great recipe!

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This was great! I poured some of the sauce on top of pasta and added some spinach. The rest I will use tomorrow for toping on my morning tofu scramble! Yummy! I will for sure make this one again soon! Thanks!

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This cheeze sauce was so delicious that I didn't even bother to bake the dish. I just poured it over my pasta and heated it up a bit. And I love that I can just toss everything in the Vita-Mix and blend. The only changes that I made were 1) using yellow mustard instead of dry mustard, 2) using a different vegan mayo, and 3) using Sriracha instead of hot sauce. 

This is definitely my new favorite mac and cheeze! I can't wait to try some of the variations.
Thanks!

I am so glad you liked it!!  Yeah!!

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