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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?

I am still very new to vegetarian foods, and, I totally new to nutritional yeast.

I've been craving cheesy things since I gave it up and was looking forward to this dish. I think I made it a bit wrong, it was rather dry, and, it wasn't salty enough. I found the garlic pretty strong although I cut it in half. (I'm a huge garlic lover too)

Although it wasn't the kind of cheesy I was hoping for, I still found it pretty good. It reminded me alot of some beefy texture/flavour...in fact it tastes totally like hamburger helper to me!

I got a little creative, cooked some broccoli in oil/soy milk, threw it into the pasta with and blended it up with sunflower seeds, then shaped into little patties and fried em up on the stove. Next time I will definitely add more water to make it much creamier. 

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Thanks!!! I'll def use the unsweetened :)

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Don't use vanilla soy milk!

That would be awful... Plain is really necessary for this recipe.

Agreed.  However, I don't even just use "Plain" soymilk in savory dishes like this; I used "Unsweetened," which means there is NO sugar added to make it sweet at all.

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Don't use vanilla soy milk!

That would be awful... Plain is really necessary for this recipe.

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I was thinking of making this tmrw night and I have vanilla soy milk in my fridge currently, does anyone think this would taste gross with the recipe? Or should I stick just with the plain?!!

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I really liked how this mac and cheese recipe didn't ask for any store bought cheese (I've had it before and It was very gross).

I read all the reviews and decided to make it for me and my boyfriend (who loves vegan food but is FAR from vegan). After some people saying it was too salty, I only added about half a tablespoon of salt instead of the recommended 1 tablespoon. I was very skeptical after making the "cheese" topping because it was a strange color and very watery, I even tried it and it tasted funny.

BUT...after I actually cooked it and had a plate, it was amazing! It doesn't taste too much like the real thing but I was expecting that anyways, nor does it taste like anything I've had before. But it was totally worth it and makes soo much food! I love the recipe and plan on making it regularly!

:)>>>

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I tried this recipe... and I've come to the conclusion that this stuff you call mac n cheese is nothing like real mac n cheese. I don't like the fact that you used the phrase "best in the entire world" because it certainly isn't, seriously. I actually fed it to my dog earlier! I will give you an A for effort though. Oh well, you win some and you loose some, I guess.

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;)b
I'm not vegan, or vegetarian for that matter but the man I'm in love with  :)>>> has been vegan for 10 years. I love to cook, he doesn't know how to cook anything that doesn't involve a microwave and instant coffee lol. I've been doing my best to find vegan recipes that we will both enjoy and that will impress him. Tried the boxed Mac and Chreese and thought it was horrible.. well, not horrible but not really much like food. I registered on this site and found this recipe last night. I'd never tried nutritional yeast before but we ran to the bulk store today and I got some. I tasted it plain and didn't find the flavor objectionable at all. Went through this recipe again and made the following changes: full block of tofu, no water, a bit more soymilk, grainy mustard, lots of black pepper and (drumroll please)... YUM YUM YUM YUM YUM!!! I'm completely impressed. I love my regular mac n' cheese and frankly I wasn't expecting to enjoy this, most just hoping it would be edible. While this isn't quite the same as my fat and cholesterol laden traditional mac n'cheese recipe, it is FANTASTIC! Can think of lots of things to do with the sauce and multiple add-ins that would be great. I plan on making it for my meat eating father asap.

The best part though, my boyfriend tasted it, set his bowl down, walked over and grabbed my hand and then layed a huge kiss on me and said he loved me more than ever before!!!

I'd recommend this to anyone. thank you so much!!!

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:)>>>

I really really love this recipe.

i would definitely use less salt, but other than that the recipe rules!  both my non-vegan roommates love it.  served it with a tofu nut loaf and corn on the cob.
Thanks!

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Awesome recipe!  I recalculated it for 2 servings, though:

4 oz. pasta
¼ c. soymilk
2 tbsp. water
1½ tsp. soy sauce (I used low sodium)
¼ c. nutritional yeast
½ tsp. paprika
½ tsp. garlic powder
2 tbsp. vegan margarine

I didn't add any more salt and thought it turned out delicious!

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