Best Vegan Mac and Cheese in the entire world...seriously

[chattanoogavegan]

This is a super tasty recipe!  I have made this 3-4 times now.  I don't use the oil in the recipe and it has never been dry.  I have scaled it back to work in a single 8x8 glass dish.  Here's my suggestion: 1 lb mac, 1 cup soy milk, 3/4 water, 1 TB soy sauce, 1/2 cup nutritional yeast, 1/2 TB paprika, 1/2 TB garlic powder, 1 tsp salt, 1/4 cube tofu, 1/2 stick margarine, 1/2 tsp mustard

SUPER GREAT RECIPE!  Thanks for posting this.

[stacheny]

I just made this recipe for a friend of mine who is vegan. It was delicious.  I used whole wheat/whole grain rotini pasta and it held the sauce well.  I would suggest mixing before serving to evenly coat the pasta.  Next time I will probably add onion, peppers and mushrooms.  This recipe is a keeper!

[Catygirl]

This satisfies cheesy cravings! It did remind me of traditional mac & cheese, despite some doubt after reading the reviews. Very anti-vegan friends who REFUSE to eat anything vegan because of low expectations LOVED this! They didn't even realize it was even vegan until I told them.

*Makes enough for a party main dish
*Skipped salt and still salty enough
*Used Braggs instead of tamari
*Used shell pasta instead of elbow noodles

[CJohnson]

I made this recipe for the first time Saturday for a potluck dinner at church.  There are many vegans and vegetarians as it is a Seventh-day Adventist church. I used Bragg's instead of tamari but the rest I left as is...except a tad less salt...but it could have been left out all together I'm sure.  Many asked me for the recipe stating it was the best vegan mac & cheese they'd ever had.  It's definitely a keeper.

[over9000]

I left out the water, like the rest of the reviews recommended and I kept everything else the same. It was EXCELLENT. My roommates loved it and my "anti-vegan" girlfriend asked me to make it again asap.
Also-makes a HUGE amount of mac n cheese -itll last you several days depending on how many people are around.

EXCELLENT recipe, very delicious. 

[karmac7]

I decided to follow the directions exactly, and it turned out really good...very creamy.  I will definitely make this again, but will NOT use any salt.  I like salty food, but this was even too much for me.  I had only 1 dish, but would have had much more if not for the saltiness...

[wannabe]

This is a really great recipe. I added more tofu. Cut the salt. 1/4th the recipe. Put 1/2 oil only and the other half margarine. No water. Baked double the time and stirred 1/2 way through. It was perfect consistency and tasted wonderful. I especially thank you for this recipe because this was the first time my 3 year old has had anything that resembled "mac and cheese". She has a severe dairy allergy so eat a lot of vegan food. Thanks again. By the way....she loved it. !!

[veganyoginimama]

The first time I made this tonight, I tasted the "cheese" mixture before adding it to the pasta. It was unbelievably salty.  So I would agree to add far less soy sauce than recommended. I also added breadcrumbs on top before putting it in the oven. They gave it some texture and I would recommend adding them. Otherwise, it was good though not quite as good as I remember mac n cheese.

[nnylear]

  I love this recipe!! It is comfort food no doubt.   
When I got out of the hospital and had to eat soft foods. this is that I ate and ate and ate.  High in vitamin B and YUMMY!!!

[JCrew3110]

I just made this recipe with 2 of my Vegan friends and one of them really liked it, however, my other friend and I didn't like it at all!!!

[pINKpickles35]

I really liked the flavor this had. I was only making it for myself so I cut back on almost everything: 1 cup of soy milk, no water, no salt, about a 1/5 cup of braggs, 1/2 cup NY, 1/4 cup oil, normal amounts of garlic and paprika, and I added a little turmeric for color.

I started with the regular 1/4 block of tofu because I wanted it extra creamy and it was still too watery. I ended up adding the whole block of tofu and it looked perfectly thick and creamy (so I thought).

When the pasta was done, I tossed it with about 1/3 cup of sauce and it was perfect. I wanted that baked crispiness though so I put it in a dish and threw some breadcrumbs on top. This is where things got ugly. I guess the oven dried out the sauce and it ended up being like pasta with a tofu scramble. The flavor was awesome though.

SO...all in all, great recipe that makes a TON of sauce (especially with the added tofu). But, I guess if you plan on baking this it is better to have the sauce on the watery/liquidy side. On the other hand, if you don't plan on it, then go ahead and up the tofu for a deliciously thick and creamy sauce.

[bedazzledbeets]

this brought me back to my cheese eating days!!!! I halved the recipe and added an avocado to the mix and it was insane!

[mindhack]

I made this a little while ago, i thought it was great.
i didn't change a thing in the recipe.
i thought that it still didn't taste like the real thing. Personally though, i think that's a good thing.
great recipe, plan on making it in the near future.

[ShannonVirgo]

I'm going to make this tonight. I was wondering why you can't use silken tofu though? I would think it would mix up well.

[mimby]

Oh. My. Gosh. This is an AMAZING recipe. 

I tweaked it a bit based on comments and what I had handy. I used firm silken tofu, half the oil, replaced the paprika with a red & black pepper mixture I had in the cabinet, didn't add the extra  tablespoon of salt, and used half a tablespoon of garlic salt instead of the tablespoon of garlic powder, and left out the mustard. I wound up baking it for around 20-25 minutes.

It turned out absolutely delicious! And it's so addictive! The more I eat, the more I want to keep eating it!