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beep_i_am_a_robotBest Vegan Mac and Cheese in the entire world...seriouslyIngredients (use vegan versions): 1 1/2 cups of plain soy milk
1 cup of water
1/3 cup of tamari or soy sauce
1 1/2 cup of nutritional yeast
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon vegesal or in lack of fancy product, just use salt
1/4 of a block of firm (not silken) tofu
1 cup of canola or vegetable oil
1 1/2 lbs of pasta of your choice preferably macaroni
a relatively large baking pan (like a brownie pan)
1 dollop of mustard (optional)
Directions:This is very simple and tastes amazing!
Pre-heat oven to 350 degrees Fahrenheit.
Boil water in a big pot for the pasta.
All of the ingredients sans pasta can easily go in a blender liquid and powdered this is by far the easiest way and the only was I do it.
Once pasta is cooked drain I and put it in the baking pan pour the cheese sauce over the pasta.
Bake until the top of the pasta looks slightly browned and crispy about 15 minutes but not too crispy because that is gross.
I honestly do not know the serving information or nutritional content I can tell you it feeds a heck of a lot of people and if you are cooking for yourself it will last about 5 days if you eat it for all three meals of the day.
I hope I have been clear please email meany questions and I do apologize for any grammatical errors. heart, megh*n
Serves: a lot
Preparation time: about 8 min.
I had to make a mac and cheese for a big vegan party and had never made any before that I really liked.. So I saw this and it said it made a lot, so I made it.. Yeah.. it feeds a HELL Of a lot of people. Everyone thought it was amazing and ate so much of it.. I love this and will make it a lot, but definitely cut down the recipe for myself.
Archived comment by: xconvergex
really amazing! I would, personally, cut out any water adn add more vegan margarine in place of oil and less garlic powder. It would seem creamier then, I think. I'm going ot try that next time. Thanks for the great recipe!
Archived comment by: andreautick
I have never tried to make vegan maccaroni and cheese because I never thought it could live up to the real thing. This recipe really does make a great fake! I accidentally forgot to put the water in and after eating it without, I think it would have been much too runny had I remembered.
Archived comment by: canceau
Hello I am sorry, I don't know if I added too much by accident or if it really was the recipe, but, this was sooooooooooooo salty I couldnt eat it at all! Even if it wasn't so salty, I didn't think it was anything like mac and cheese what'soever. I was hoping for something more I guess...
Archived comment by: bhakti
WOW!! I am nominating you for Sait of Comfort Food - this was amazing! Thanks so much for sharing this! Peace, Penguindreams
Archived comment by: penguindreams
This was very good, though my fiance suggested instead of calling it cheese I should just make up a different name for it. It doesn't taste identical to the real thing, but it is very tastey, indeed. The second day, I caramelized some vidalia onions and then sauteed garlic, green beans and mushrooms before adding the leftover pasta. It was especially good with these additions.
Archived comment by: thetillys
I just made this. It was delicious! This recipe really hits the spot when you're craving mac n cheese. Its the next best thing to the real thing. And it makes so much.. leftovers for days..
Archived comment by: r0paqueen
I used whole wheat macaroni which probably gave the dish a different consistancy. I was surprised that it tasted it so good considering this is my first cheese dish. Of course, I was expecting the Kraft mac and cheese taste, but that was silly of me. This was different and whole lot more healthy. The recipe does make a whole lot of servings, too!
Archived comment by: kimberlyNYC
How would one adjust this recipe to feed about four people? Mobettervegan
Archived comment by: mobettervegan
I made this last night for my boyfriend and I and we both thought it was divine. I decided to cut the recipe in half so we wouldn't have too many leftovers and it was great. My roommate ate some too and there was still leftovers for later. I think I next time I will use a little less oil and maybe add some finely chopped onions to the dish. I bet if anyone else wants to just half the recipe it would still feed four or five happy people. Oh yeah, I also found that baking for 25-ish minutes seemed better than the 15 suggested. Thanks for a new fav!
Archived comment by: janamaru
AMAZING RECIPE. I am not usually prone to gush about recipes, but WOW, this was so incredibly delicious. I dare say this is the best recipe I've found on this site. I could not stop eating it, literally. I have tried many different vegan mac-n-cheese recipes....a lot of them have flour in the cheese sauce, which makes for a very heavy sauce. This one was perfect, delicious and satisfying but not heavy. The recipe does make a huge amount- I cut it in half, and it still filled up an 8 x 13 inch pan.
Archived comment by: veganosaurus
Neither my boyfriend nor I thought this tasted like real Mac & Cheese, but I liked it a lot. I too cut the recipe in half, and had to increase the baking time to about 25 mins (I also turned the temp up to 450 after the 1st 10 mins), as it was pretty soupy and tepid at 15 mins.
Archived comment by: kparsons
This is a pretty good recipe, but I thought it was way too garlicky. I would cut it in half. Other than that, its delicious. I recommend people try this one, its a keeper. Oh and the optional mustard adds a nice flavour.
Archived comment by: bahamaMama
ive never left a comment about a recipe before, but i had to register just to say this was TASTY! like others recommended, i cut down on the garlic and salt, and i added some black pepper and some cayenne pepper (and definitely added the mustard), and it really tasted cheesy! i was skeptical at first, as someone who enjoys the nutritional yeast + flour-type vegan mac and cheese, but seriously, this is some good vegan eatin.
Archived comment by: karla_marx
Made this last night and while I agree it tastes nothing like traditional mac-n-cheese, its pretty freakin good. I was never a huge fan of mac-n-cheese anyway so I don't crave that particular flavor. I cut out the water and the extra salt. I've got to find a way to cut out all that oil, too. I'm thinking next time I'll double the tofu and half the oil, then add about 1/2 a cup of water since with no water it was a tad dry. I'm also going to perhaps add some mushroom and onion. Now that I know what this dish tastes like I think those would be wonderful flavor additions. Thanks for posting the recipe. I'm a new vegan and I'm currently in the stage of finding new and interesting dishes to make. This is a keeper. Even the omni husband liked it.
Archived comment by: tari
For those concerned about the oil content, I made this recipe again and used 1/4 cup oil with 3/4 of a block of tofu. The only water I used was about half a cup. Then I added fake bacon bits, finely chopped onion and 2 small cans of mushrooms. Delicious!! This is definitely a keeper!
Archived comment by: tari
This really is the best mac n cheese recipe! Amazing! I couldnt believe how tasty it was! After reading the comments, we used half oil and half margarine and left out the water. We used a box of shells. After baking, the sauce was very thick, crisped on top, just amazing. The water definitely would have made it too soppy. It was a little too salty so next time, were going to add less salt, or just leave it out entirely. Otherwise, a brilliant recipe!
Archived comment by: thesibylqueen
Thank you! This satisfies the cheese craving 100%! This is BETTER than non-vegan mac & cheese! I used a low-sodium tamari and did not add salt. I also used half oil/half margarine and did not add water. Half the recipe is more than enough for a family dinner, but I recommend halfing the pasta only and using half the sauce for the pasta and saving the other half. This sauce is so perfect and delicious you'll want to put it on everything! Dip raw veggies in it, drizzle on vegan chili or over a baked potato, use as nacho sauce, goes great on popcorn...the list is endless. It does deserve its own name, though. Its better than cheese.
Archived comment by: vegangalaxy
This is tasty and really simple. Despite the directions, I used silken tofu because I used all of the other kind up a few days ago. The recipe turned out just fine with silken tofu. I also added a whole-wheat fresh breadcrumb topping which gave the top a nice crunch. Thanks for the great recipe--its a keeper!
Archived comment by: hopfrog
even my non-vegan roommate (really non-vegan) loved this! i thought it was a little on the salty side and will probably add a little less soy sauce next time, but i thought it was great! i added crushed crackers on top and served it with stewed tomatoes. totally good!
Archived comment by: dykearific
i love this. i halved it, used margarine instead of oil and no water or salt. i added soyrizo (fake chorizo) and diced tomatoes and ended up with something hamburger helper-esque (but sooo much better). putting everything in the blender makes this easy and very fast. thanks!!
Archived comment by: rejectedmysoul
I just made this for dinner....it was great!!! I only had about 1 lb. of pasta so I made half of the sauce part and it was just the right amount....and we have plenty of leftovers. Even my husband who isn't a huge fan of fake cheese loved it. Thank you!!!
Archived comment by: little2ant
I made this for the first time the other night for a potluck, and it was received by the vegans as best vegan mac and cheese ever. One vegetarian said Better than my moms, and she uses lots of cheese. I used a little less salt and tamari, a little more tofu, and left out the paprika because we didn't have any. I also used whole wheat pasta, which I usually consider to have an inferior texture to the traditional kind, but it worked just fine here. I didn't make much adjustment to the oil/milk/water ratios and I think it did take longer than 15 minutes to bake, but in the end it wasn't too runny at all.
Archived comment by: keturn
I really can't make anything but this came out great! I was really craving some pasta in nice creamy sauce and this was perfect. This is totally weird but I didn't have nutritional yeast so I put in some instant mashed potatoes and a little wheat germ. Also, I added a little scoop of veganaise just cause I love it! I cut the recipe in 1/3 and ate two bowls but I still have tons left over!
Archived comment by: dizzy13
This was delicious...even my forced-to-be-vegan because I cook husband loved it! I notice a lot of comments complain about the lack of creaminess. I anticipated this, and added 1/3 of a block of tofu and 1 teaspoon arrowroot and it came out very cheesy. I also used Hot Hungarian Paprika specifically, and it was delightful!
Archived comment by: helenFastfire
I used a lot of the recommendations in the comments above, and this turned out fantastic! I loved it!
Archived comment by: brachypelmic
Seriously- no good. Ick. I had no expectation that it would taste like mac & cheese but from the reviews, I expected it wouldn't suck. I was wrong.
Archived comment by: embrown
I loved this recipe. It is so simple that it is easy to make your own adjustments as other posters have indicated as well. Changes I made -I used silken tofu, omitted the water, replaced the oil with Earth Balance margarine, and added a dollop of vegan dijon mayonnaise. I didn't measure anything, but just tried to use proportional amounts for a smaller batch. Mmmm...it was delicious and soooo easy. The cheese sauce by itself could be used for lots of things and even tasted great by itself.
Archived comment by: jesser
im actually coming back to reiterate how delicious this recipe is. not to mention how versatile. so far ive had this on noodles as mac n cheese, on tortilla chips as nachos, between flour tortillas as a quesadilla, on pizza, and as a sauce on boiled brussels sprouts. even though this recipe makes a TON of sauce, it never seems to last very long at all. everyone i have served this to has loved it. those who eat dairy say that it doesn't taste like cheese at all but it is still wonderful. who can resist its creamy goodness!?
Archived comment by: dykearific
My VERY non-vegan husband liked it even more than I did! It was a little reminiscient of my non-veg days Tuna Noodle Casserole. I think if I added peas and sauteed mushrooms to it, it would be almost JUST like it. I used 1/2 block of firm tofu, cut out the Vegesal and used Janes Krazy Mixed Up Salt instead (less salty...Vegesal is the saltiest salt EVER for some reason!) ...used a little less than a half C of corn oil and about 3/4 stick of melted soy margarine. Used horseradish mustard ...and no water. I'm thinking that I baked it a LITTLE too long as it absorbed a LOT of the sauce, but that is okay...it was realllllllllllly good. Not totally like cheese, but very creamy and satisfying. Addictive, because between my husband and myself, we ate HALF the pan!!!!!!! Seriously, if you can get past the weird color, make this recipe!
Archived comment by: dressingWhatever
Oh...also added my own homemade bread crumbs (from the Really Big Bread recipe on this site) on top while baking. Added a very authentic flavor!!!!!!!! I think we both have lunch for at least the next two days now. Yippee!!!
Archived comment by: dressingWhatever
This seriously is the BEST mac and cheese! My boyfriend and I loved it! This is a keeper for sure. Better than the real thing. Thanks for sharing!
Archived comment by: kittywitty
oh yum. oh yes, yum. mmmmmmmmmmmmmmmmmmmm.
Archived comment by: perfunct0ry
I have to second perfunct0rys comment hehe...This mac and cheese was soooo good. I've been looking for a good vegan version ever since I had Patricks Vegan Mac and Cheese at Wildflower Cafe in Arcata, CA (I've had dreams about that meal it was so dang good). All the other recipes I've seen use fake cheese or nutritional yeast and a bunch of flour. I halved the recipe as well and it still will feed the both of us for days. I'm going to play around with some additional spices and veggie additions (I baked it with some lightly steamed broccoli) to see what I come up with but this is definately a 5 star recipe. Were gonna be making this for a long time....Peace!
Archived comment by: moonshinecaroline
I really liked the idea of this-- crunchy top with creamy pasta center. howe'ver, i thought it was sliiiightly bland. i followed the recipe exactly, except that i omitted the water and used half oil half earth balance. any ideas on how to punch it up?
Archived comment by: curiale
This is truly delicious. I add cayenne pepper, black pepper, onion powder and tumeric to mine to spice it up. YUM!
Archived comment by: earthmother
What?! Mine turned out soo gross I had to compost the whole thing. Here is where I might have gone wrong? 1)used grapeseed oil instead of canola. 2)used hungarian paprika 3) is soya sauce the same as soy sauce? 4)did not use the nutritional yeast. Someone please help me.
Archived comment by: liz_veg
Liz-Veg: Nutritional yeast is the KEY ingredient in this mac and cheese recipe. Its what gives the dish its cheesy taste. Without it, its just noodles with a bunch of stuff on it--no wonder it tasted horrible!! Paprika originated in Hungary, so its often labelled Hungarian--there are two kinds, spicy and sweet--sweet is more common. Grapeseed oil also has a stronger taste than canola oil, which has almost no taste. I would suggest trying out the recipe again using the nutrional yeast and a milder-tasting vegetable oil such as safflower, canola, or corn. Hope this helps!
Archived comment by: veggievulture
I have to agree w/bhakti that this was pretty darn salty. I still thought it tasted good, but not so much like mac and cheese...definitely worth trying though.
Archived comment by: dasTeufulNagatier
I agree that it needs less oil and some vegan margarine. Seemed there was too much sauce for the amount of pasta - so I added bread crumbs & veggies. It was great! My 9 mth olds first pasta dinner (he went nuts!)
Archived comment by: clouwho
