You are here

Anonymous
Member since December 1969
0
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?

I can't get enough of this "cheese!"  I never post messages about any of the recipes I make but I figured after having made it 3 or 4 times, that I should.  I made the recipe with the changes posted a little above this comment.  I decided to use it for making nachos, so I put it in a saucepan and reduced it a little bit.  I mixed the cheese with some white beans and poured it over the nachos (I added a few other ingredients) and it was great.  No, it doesn't taste like your typical nachos and cheese, but I like this flavor so much more and its nice to have a bean and cheese dip that isn't made with super-processed soy cheese.  Thanks for this awesome recipe and for the changes to it also!

0 likes

this was great!! I made it for my non-vegan friends and boyfriend and they ate it up...I put some sauteed onions and mushrooms in the pasta and loved the way it came out  :) I would definately recommend this to others!

0 likes

ok, so everybody and their brother has reviewed this recipe, but i had to put in my own two cents  ;D

i just made the sauce (wow it makes a lot! about 4 cups...) and served over spaghetti squash and a pinto bean-tomato mexican kinda deal, with cumin, onion, cilanto etc.

it was delish!

although i have a ton of sauce left... but i'm sure i'll find something good to do with it :) maybe even make the actual recipe ::)

0 likes

I agree with other reviewers - this didn't taste anything like mac & cheese, but it was delicious nonetheless. I topped it with homemade bread crumbs and honestly I don't think I would have liked it as much without this addition...I really liked the crunchy texture mixed with the noodle/sauce soft texture. I did cut back on the salt and didn't add quite as much soy sauce. I also used 1/2 earth balance and 1/2 oil.

0 likes

Hola.  I tried this recipe and I found it delicious.  Of course, I ate the whole thing in less than 4 days.  It was breakfast, lunch, and, sometimes, even dinner.  But I have a rather strange and embarrassing question, was your urine a strange color after eating this?  I'm truly embarrassed to ask this, but I'm very curious if this happened to anyone else.  ???

Ummm....nope. Did you take a B vitamin or eat asparagus at the same time? Those things will turn your pee flourescent!  :D

0 likes

Hola.  I tried this recipe and I found it delicious.  Of course, I ate the whole thing in less than 4 days.  It was breakfast, lunch, and, sometimes, even dinner.  But I have a rather strange and embarrassing question, was your urine a strange color after eating this?  I'm truly embarrassed to ask this, but I'm very curious if this happened to anyone else.  ???

0 likes

This is great on its own, but add a little vegan cream cheese & it makes it super creamy!!

Thanks for this idea! I have made the 100s of times and I tried this and it was extra creamy! I only added about 3 T but maybe even more next time. mmmmmmmm

0 likes

I impatiently stared into the oven at least once every 30 seconds; such was my level of excitement at the prospect of tasting my first lot of vegan mac and cheese. I was not disappointed. It was suitably creamy and the closest I've tasted to a reasonable vegan cheese sauce. I'll try making this again with less salt. Aside from that, it was great.

I made the poor man's version - using the soy sauce, salt and vegetable oil.

0 likes

I made this last week and it's on the menu again tonight!  I'd definitely say this is an omni-friendly dish since my husband keeps requesting it.  I halved the recipe and it still made quite a bit, but it makes a great lunch the next day (and the next!)  I sprinkled homemade italian breadcrumbs over the top and omitted the extra salt.

0 likes

This is great on its own, but add a little vegan cream cheese & it makes it super creamy!!

0 likes

Pages

Log in or register to post comments