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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 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.


This mac and cheese recipe is the best by far. It feeds so many people, is cheap to make and tastes awesome. This was the first recipe to turn me onto nutritional yeast in cooking, which is great for making cheesy tasting things. Try it. Love it.


This taste nothing like the mac and cheese I've ever had, but I actually like this better. I replaced half the oil with butter, the soil milk with almond milk and ommited the tofu. By the way, double the mustard (it should not be optional) and reduce the salt!! Yummy, and will make again.


This is THE BEST recipe!!  ;)b  I make it all of the time, and it even tastes great reheated! It has been so long since I have had "real cheese", I can't really compare it to "real mac & cheese"...but, in my book this is the real deal!

Instead of Soy Sauce, I use Braggs Liquid Aminos; doesn't taste salty at all.

Another variation for leftovers?...I have added a can of chopped tomatoes to the leftovers...and, MAN! It is so creamy and tasty!!

A++++ recipe!

One comment. Make sure you use Nutritional Yeast and not Brewer's Yeast. You CAN tell the difference!! One time I didn't have enough Nutritional Yeast, so I needed to add some of my Brewer's Yeast in...*gag* I'll never do THAT again!


Sorry, but not even close in my opinion!  :'(  I made this recipe word for word.  It smelled and tasted gross.  The only thing i thought resembled mac and cheese was the texture of the "cheese" sauce once baked.  Otherwise, it stunk up my whole house.  Maybe it's me?  But i just can't stand the nutritional yeast taste.  And this recipe for me tasted like that, not cheese.  I also tried a nacho cheese sauce from this site using the nutritional yeast to make the "cheese".  Once again, gross!!


I served this to omnis as "a baked pasta dish with an onion-based sauce instead of tomato-based" and there was lots of love. I basically made all the alterations that people suggested:

1. No water
2. No salt
3. half oil/half margarine
4. Baked for 25 minutes

And I added crispy onions on top. nom nom nom  ;)b


I cut the recipe in half because I was just cooking for my hubby and I.  Excellent and very rich.  I added steamed broccoli to the finished product and ate it up.  It definately has a cheesy taste although if you are looking for the velveeta or kraft this is not it.  I will definately make again... thank you! ;)


This was very good! It was my first time cooking with nutritional yeast, so it took me a little bit to get used to the flavor of it, but I thought for consistency and everything it was great! I don't think I could make it too often given the nutritional info provided in the comments  :P but it's a nice, comfort-food treat!

A few notes about my own preparation:
1. I used EarthBalance instead of oil.
2. I used low-sodium soy sauce (I find I can't really stomach the full-sodium any more!) and a few grinds of my sea salt grinder. Perhaps this kept it from getting too salty and overpowered. Also, I think that soy sauce in general has a less overpowering flavor than does tamari, although I've never tried low-sodium tamari.
3. I did add the "dollop" of mustard (perhaps a little too much of a "dollop!")
4. I did not add paprika b/c I didn't have any. While I'm sure it would have added another layer to the flavoring, I think that leaving it out prevented the color from getting too "off," as some have described.

For those of you who mentioned leaving out the water and milk or who mentioned that the final product was too watery... just one thought that I didn't see mentioned here. I undercooked the macaroni slightly in the pot. Then, when I added the sauce into the oven, the pasta absorbed the extra liquid from the sauce and the end result was creamy and yummy, with the flavors of the sauce nicely melded into the pasta. This undercooking of the pasta is pretty standard procedure (at least for me) anytime I'm doing a baked pasta dish. Without it, the sauce doesn't get absorbed and the pasta might even get too mushy.


So I just made this and may i say WOW!!! Mmmmm.... I made some adjustments though... I halved the recipe, forgot (by accident!) the soy milk, and used soy sour cream instead of tofu :o  I couldn't believe I made it myself.  A side of tomatoes and green beans made this a PERFECT dish! Thanx 4 the recipe



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