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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: 


I was very disappointed in this recipe (the appearance, taste, and smell).  It is nothing like a traditional macaroni and cheese.  Don't waste your money on the ingredients.  Does anyone have another mac & cheese recipe that tastes somewhat like mac & cheese?


I thought this was pretty good, even though it turned out SOOO salty.  Next time I will definitely leave out the tablespoon of salt-the soy sauce should be more than enough.  I may even halve the garlic powder.  I put all the oil in, but I'd like to at least try it halved or without all the oil to make it healther.  Nonetheless, this recipe was pretty tasty as is.


I'm really hoping I did something wrong, but this was awful :(  I'm going to try it again, just in case it was my fault (I'm not a very good cook), and mainly because I'm DYING for mac'n'cheese.  And in case you haven't already gathered this from other reviews...  this recipe would feed a small army!  I'd definitely cut it in half.  Wish me luck that it tastes better next time.


Okay... so, I didn't have soy milk, and I made the mistake of substituting almond milk instead.

BIG mistake. Take it from me - unless you love almond milk (and I mean *love*), DO NOT USE IT. The sauce tasted absolutely terrible. Ick.

I'm going to try it again when I get soy milk... hopefully it'll taste better next time. :S


for being quick and easy, it wasn't too bad. also was the first time I used nutritional yeast and I didn't know exactly what to expect. I substituted soy butter for the oil and I added breadcrumbs on top before baking (for 25 minutes). and before eating, I topped it with slivers of fresh tomato- quite tasty and filling. I honestly don't mind that I'll be eating it for the next few meals, even though I reduced the recipe by a third.


Well....I enjoyed this recipe anyway. I followed the advice of some of the other reviewers and made the following adjustments.

Eliminated additional salt and water.

Used half oil, half margarine.

Used silken tofu.

Halved the amount of garlic power.

ALSO -note- I noticed a reviewer said it was too grainy. My cheese was too...until I pureed it. So just make sure to set your blender to puree at some point and it shouldn't be grainy.

The only problem I have with this is that it tasted too "yeasty". Other than that I had to restrain myself not to eat the whole pan by myself.


This was really good and filling! I used less oil, no water and extra tofu and it turned out great! Next time I will add more spices to it and more garlic, a lot of people said it had too much, but I think it needs more (of course, I LOVE garlic). It would also be good with veggies mixed in. Thanks for the great recipe!


it could be because i'm starving, but i just made this and it is SO delicious!  I tweaked the recipe a little bit (i added a whole bunch of veggies and skimped a little on the pasta), but the flavor of the sauce is absolutely fantastic!  i also used penne instead of macaroni just because that's all i had on hand, but it soaked in the sauce and it got just crispy on the top and gooey on the bottom.. mmmm, so good.  it doesn't really hold together, but i really don't care!  this will feed me through midterms, and that's all that matters.  thank you!


I just made this....yummy!  I read almost of the comments and made revisions accordingly.  I did not add any salt or oil and it was great.  I also used whole wheat pasta, added broccoli and kale to make it extra nutritious.  This meal will be a staple for me now! 


I thought this recipe was delicious.  I found some people loved it, but those not acquainted with the flavour of nutritional yeast foud it a bit odd.  I added some chilli flakes to give it a little kick and also corriander for some more flavour. 

I could eat this every day.



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