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've been eyeing this recipe for forever and just made it!! DELICIOUS!!!  It was actually super quick too. I didn't have paprika but I used a few dashes of hot sauce instead. One of my new favourites, hands down.

0 likes

sooooo good! I used olive oil instead of vegetable oil!

0 likes

Absolutely delicious! ;)

0 likes

I got this recipe about a year ago and loved it. It was a little too time consuming so I have altered it and use it on an almost daily basis. I leave out the tofu and usually just use what I have.
While my pasta, potatoes, veggies, whatever it may be is cooking, I mix the sauce in a small bowl. Usually less than a 1/4 cup almond milk, a slosh of soy sauce, a big handful of nutritional yeast, some garlic salt, fresh ground pepper and curry powder. Mix well. I slather the pasta in margarine after draining and put it back in the pan to coat with sauce and heat up. Yummy! My "unfortunately" usually carnivorous boyfriend LOVES this and will eat anything I put it on.

0 likes

This is a fantastic recipe, and non-vegans seem to really love this dish! I've made it probably dozens of times at this point. The only change I make to the recipe is this: I don't add the salt. I think that it's salty enough with the soy sauce in it.

To try to make it a tiny bit more healthy, I use about half whole wheat noodles and half regular.

This is really good with ketchup, sriracha, or salsa.

0 likes

Awesome recipe! Has a nice color and everything! Didn't even have to add the mustard, color and taste was perfect

0 likes

So I made this and tried to follow the recipe but I messed up somewhere along the way and it didnt turn out so well. I only added one cup of the yeast flakes a little oil and I must have written it down wrong because I didnt put any water in it or soy sauce. So now that its all baked and not tasting good at all can I put it in a pot and add the missing ingredients to it and fix it? Or should I just cut my losses and toss it out, the sauce is really dry and chunky, its like the tofu turned back into tofu lol someone help me  :-[

0 likes

ok, I haven't tried this recipe, but I have a question about it. I can only find one kind of nutritional yeast in my local health food store, it comes in a clear bag no label (i guess something they bag themeselves) and from what I understand it should taste kinda tangy, give the sauce a cheesy flavour? this stuff tastes really wierd, musty, and not at all pleasant. what should I look for to get good nutritional yeast? any brands that are really good? I feel like i'm missing out on something that could be really tasty! oh, also I live in Toronto, Canada, so if someone else who lives here know's any stores that carry something good, let me know

I get my nutritional yeast from our local health food store (PCC).  They carry it in their bulk bins.

0 likes

:)>>>
Delicious recipe....!
I made some slight alterations, per usual.... ,  :-)
I used rice milk, instead of soy, I also ground up some cashews and sunflower seeds and a half a block of vegan cheese to the cheese mixture and topped it off with some ground red pepper, instead of paprika.
Yum!! 
Oh, then I mixed in some steamed broccoli.......delish

0 likes

I think the taste of this recipe depends on a few things, 2 things really changes the taste, the type of soy sauce ( you can have hundreds of different types from salty to non salty) cheaper brand is usually salty with no real other flavour other than salt, and whether u used smoked paprika or paprika, smoked is definitely better. I follow the recipe exactly, apart from no salt, just garlic powder and half as much soy sauce. And add bread crumb topping. Serve it with home make guacomole, and it doesnt last more than 2 meals at our house, which is only my hubby and I and our 2 year old who devoured nearly 1 1/2 serving by himself! I have to keep asking my hubby, are you sure you need to eat more? :D

0 likes

Pages

Log in or register to post comments