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Anonymous
Member since December 1969
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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?

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I made this about a month ago and I am remaking today.  So good! I used less water and pasta the first time based on reviews and it ended up too thick, although I guess too thick is better than too thin because I just added water when I reheated it. Oddly enough, I liked it a lot better leftover.  Either way, I have been craving it everyday since I first made it and I will probably make it before dinner and secretly snack on it before the boyfriend gets home, haha.  

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I love this!  I made it again today with my tweaks and it seems to come out perfectly.  I halved all the 'cheese' ingredients except:  I used a full 14 oz brick of extra firm (not silken) tofu, and a full pound box of shells.  I also used a tablespoon of real minced garlic and juice instead of the powder, (I had just run out of it).  It came out perfectly. I usually wait to add salt to a recipe until after I have cooked it, but if you do add the salt in addition to the soy sauce first, it may taste a little salty before the cooking, but don't let that scare you off. The extra pasta and tofu seem to work that out.  I cooked at 350 degrees for 20 minutes.  Last time I threw some bread, oil, parsely, garlic into my food processor and sprinkled all over the top.  Amazing!!

I tried to rate it 5 stars, but wasn't able to do so?  I also wanted to 'like' some of the comments and found I wasn't able to do that either?  

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I've been making this recipe for YEARS and just today I noticed that it calls for only 1/4 of a block of tofu. Ha! I've been using the whole block, and it results in some mindblowing creamy goodness. I think I've come to far to correct the course. If this is your first time making the recipe, know that it's okay to thicken up the sauce with more tofu. All of my dinner guests have been solidly impressed by this recipe. 

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Reviewed this 9 months ago, but wanted to add a couple of new comments.  Because I like to keep my protein a little more balance with my carbs, I added 9oz instead of 3oz of tofu this time (not silken and it made no difference that I could tell)...kept the tamari at 1/3 cup even though I was considering decreasing the amount next time...I think the added tofu made enough difference....AND...I decreased the oil to 3/4 cup.  1 whole cup seemed like over-kill to me...Liked it better with a little less fat (and that almost never happens)

This stuff is AMAZING!

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Two words:  liquid smoke.  Also, I omitted the tofu and used a bit of cornstarch to thicken it instead and it came out amazing...

 

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I thought it was great. I strayed from the recipe a little, but I usually do. I'm psyched for leftovers! 

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Was so excited to try this as the reviews were so good and ingredients intriguing.  Cannot tell you how disappointed I was in this!  While it is not a bad recipe on its own, it is in no way similar to mac and cheese.  Had a very unusual taste (nutritional yeast maybe?)  Followed it exactly.  I do better without the block of tofu, yeast and tamari and use rice milk, Daiya.  To thicken I make a roux with earth balance butter and organic flour.  Tastes way better.

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Amazing!!!!  Made this with some very minor changes.  Used 2 tsp Spike instead of Vegesal since that's what I had, and used silken tofu (can't imagine that this would make much if any difference)...cut the water down to 1/2 cup (based on some reviews stating that it was a bit too watery....and did use the mustard....probably about 2 tsp of that.  Turned out great.  I might use just a little less tamari next time...maybe just 1/4 cup.  As is, you almost can't tell that it's in there and I think with a little less you'd still get the benefit of the flavor without being able to identify it.

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This is delicious! Smile

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