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Anonymous
Member since December 1969
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3.9798

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?

This is my favorite vegan recipe of all time.  My only complaint is that 1 cup of oil is way too much and I always just add half a cup and it turns out great.  I have fed this to many non-vegans and they have said it's better than its non-vegan counterpart.

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I made this recipe last week, skipped the water upon other reviewers recommendations and used vegan butter instead of a cup of oil. I found this dish to be really rich. I had to fry up some asparagus to add to it because it was just so intense. It was really good once I threw in the asparagus, but without it, it was a bit hard to eat a whole bowl for dinner. Thanks for posting!

Yikes! If you skipped the water AND replaced the oil with butter, I imagine it would be super rich! I also tried to tweak the recipe but it never tasted quite right. I hope you try it again. It really can be great.

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I made this recipe last week, skipped the water upon other reviewers recommendations and used vegan butter instead of a cup of oil. I found this dish to be really rich. I had to fry up some asparagus to add to it because it was just so intense. It was really good once I threw in the asparagus, but without it, it was a bit hard to eat a whole bowl for dinner. Thanks for posting!

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i used the changed Dizzy did (instant mash and veganaise) because i didnt have the nutritional yeast and I REALLY wanted to make it and it was AWESOME! i ams ooo doing this again with the real stuff tho! cant wait! if i wasnt so full i would make it now  :D

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Oh my gosh, yummeh mac for vegans  ;)b

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really good! Am I the only one that could do without nutritional yeast? I halved the recipe because it's only me and used 1/4 cup of the yeast (I thought it would be good without it but wanted to give the yeast a chance). Still really good though, very creamy!

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I've been making this for a couple years now, and it's definitely the best vegan Mac N Cheese recipe I've found (although it was a long ways away from winning over my herbivore family).  I always halve the recipe, take out the additional salt, use reduced sodium tamari for the soy sauce, take the garlic down to 1 teaspoon, use 1/4 cup Earth Balance and 1/4 cup oil instead of all oil, and add at least 1/4 cup of Toffuti cream cheese and a little mustard.  Awesome!

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This was unreal
My carnivorous boyfriend and I both loved it.
I halved the recipe and it is still enough to feed 4-5
I skipped the water and added a can of tomatoes and green onion... easily the best pasta I've ever had, thank you! :)>>>

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yo,yo
wow! this is an amazin' recipe my favorite comfort food  :)>>> however I use less oil in my version or else i'd be :uhoh: pimple city!
you're right about overcooking it too- it does get 'gross' when the macaroni becomes too crispy.
cheers for the recipe  ;)b
:sheep:

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first recipe off this website i've tried (although i have 4-5 more this week i'm going to shoot for).  it was yummy!  i wish i could give it RAVE reviews, but being a ovo-lacto for 12+ years trying to transition for the 2nd time to veganism AND being an avid mac n' cheese (with cow's cheese) addict, its hard to compare.  however, this is a GREAT substitute.  i halved the recipe and added the mustard.  i also topped with fresh breadcrumbs (i.e. a few pieces of frozen whole wheat bread that had been in my freezer for the purpose - threw them in the food processor).  might add some paprika or black pepper next time i make it.  certainly a keeper!  i was a bit skeptical that it wouldn't come out creamy/congealed (i prefer less runny mac n' cheese), but it was good in that department.  noodles stuck together nicely when taken from the pan.  i think that has a lot to do with the pasta to sauce ratio.  definitely a recipe worth saving and adding to a vegan menu!

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