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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 made this tonight (halving the recipe since so many said it made TONS of food) and it was my very first attempt at a vegan cheese sauce. i'd put all the sauce making ingredients into my food processor and found that it was really surprisingly tasty... very close to the powdered kraft cheese sauce. i cooked my mac noodles and mixed it all together (along with sauteed onions and baco's) and topped it with some "butter" and breadcrumbs. i do believe i had too many noodles and i feel like my breadcrumbs did me a disservice because when it was done it was pretty dried out, but still tasty! when i reheated leftovers i added another dab of "butter" and warmed it up and it brought it all together a bit better and i thought it tasted better that way. next time i will make less mac noodles and then maybe throw in some shredded soy cheese to make it ooey gooey :) great recipe! (i'm also thinking this would be good with morningstar crumbles and taco seasoning in the sauce)

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Where can I find nutritional yeast

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Seriously amazing, my first attempt at vegan mac and cheese being a brand new vegan. I sprinkled with breadcrumbs and a few knobs of vegan marg before baking. The recipe makes a huge amount and I found that it wasn't as good reheated, the sauce had dried up although it still tasted great

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So yum! I made it as per the directions without the optional mustard. This makes a TON. o.o The omnis in my house liked it, too. ^_^

Thank-you. ^_^

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this stuff really is great. recommended.

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Yum! I was looking for something quick and easy to make for dinner tonight. This caught my eye. I love it! Tastes great.  ;)b

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I've made this plenty of times, and I always love it. Tonight I did something a little different that you may consider trying (it may also have been attempted before, but I don't really want to comb through the 25 pages of reviews to see).

I had an open can of canellini beans from a recipe I was making, so I figured I'd sub beans for tofu because I hate to open a package of tofu just to get a sliver of it into this cheese sauce. So far, so good!

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This recipe sounds great but I have an issue with so much oil. Can less be used with nice results or is so much necessary for texture and taste?

I have been making this recipe for years.  I have never used the amount of oil or salt recommended.  I just increase the amount of tofu in place of the oil.  Last time I made this, I used about 1/4 cup of oil & ~2/3 block of tofu instead. I usually use shoyu or tamari.  I never add the full Tbsp of salt.  There is enough salt in the tamari or shoyu.  If you need more, you can add it later...to your taste.  This is, BY FAR, my favorite vegan mac n chs recipe.  We also add daiya chs to really make it cheesy.  I suspect you could probably eliminate the oil all together.

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;)b soooo yummy!!! Try it with smoked tofu !!!! I did and it's really good 2!!!

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This recipe sounds great but I have an issue with so much oil. Can less be used with nice results or is so much necessary for texture and taste?

Every time I have tried to alter the recipe, it isn't as good. Plus, it makes a huge batch.

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