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Anonymous
Member since December 1969

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?

Variations:
I added ground flax to thicken up the sauce
left out the extra salt.
used 1/2 oil 1/2 marg
Rather than over pasta, I poured the sauce over cooked spagetti squash and shredded zuchinni with carmelized onions.

I made this for non veg family and they really liked it! I didn't care for it so much, but I think that is because I added all of the sauce and it was pretty gooshy. As others have said, the sauce can def. be halved. Four people ate generous portion and I had 1/2 pan left over. IMO its too much sauce for 1 box of pasta as written unless you leave some aside.

Thanks for the recipe.

How did everyone get such a yellow color? I used lost of mustard, but my sauce was sorta brownish tan.

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This was ABSOLUTELY THE BEST recipe I've found on this website so far!  I've never had the real thing, but DANG!

Next time, I'm doubling the sauce, and adding all the veggies I can get my hands on!

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This was ABSOLUTELY THE BEST recipe I've found on this website so far!  I've never had the real thing, but DANG!

Next time, I'm doubling the sauce, and adding all the veggies I can get my hands on!

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Don't mean to be mean, but I'm not going to lie...this stuff is gross : ( My boyfriend and I were very dissapointed...if you insist on making this recipe, don't put so much salt in it, and you might just be able to get it down...

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Really tasty and quick prep time. I modified it a bit:
-Brown rice pasta (gluten-free)
-1 cup soy milk
-1/2 brick of firm tofu
-1/2 cup of water
-no salt or mustard
-1/4 cup of organic safflower oil
-1/4 cup of bragg's liquid soy seasoning
-same amount of nutritional yeast, garlic and paprika
The sauce is really great as a dipping sauce as well - add less water and heat it up on the stove. I have also added a bit of cornstarch to it for a thick nacho sauce.

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I really enjoyes this dish.. but i just have one suggestion.. if using soy souse DONT USE SALT! It will be too salty.
Other that that is is awesome! ;)b

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I made this the other day with "Shiritaki Noodles." (They are made from tofu and sweet potato yeast.  They are VERY low in calories... I think 20 calories in the entire serving.) 
It would have been better with regular pasta.  I added a few slices of fake sausage- but I don't think that added anything. (I was trying to clear my fridge.)
Besides that, great recipe!!

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This recipe tasted good, but didn't quite hit the cheese spot for me. Mine also seems to have come out a little browner than the pics. Like I said, it was a good recipe, but not really too mac & cheesy. There has to be a better way...

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I have made this a few times now and it always comes out very tasty. I *heart* this recipe. :)>>>

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Also,... it tastes amazing as cold leftovers!  :D

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