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Anonymous
Member since December 1969
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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?

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?

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Um wow! My mom's homemade mac and cheese was my fav dish prior to my leap into veganism in June of this year. I tried making this recipe last year (when I was beginning to delve into veganism) but without the tofu and soy sauce and it was my first time trying nutritional yeast and garlic powder and I hated the smell of it and couldn't eat it! But this time, after rereading the reviews, I vowed to make it properly and voila! It was absolutely delicious. I realized what my problem was the first time around, besides not using all the ingredients (heh) - I used too much garlic powder which led to the rank smell. I read a bunch of the reviews and modified the recipe so that I used more water than rice milk, less garlic powder, no salt, less soy sauce, more paprika and I added a lot of pepper! Next time though I am going to try using coconut oil because I read somewhere that when you cook oil above 300 degrees Fahrenheit it becomes carcinogenic, unless you use coconut oil. I highly recommend that pepper be added to this dish though!

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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.

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

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Absolutely delicious! ;)

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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.

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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.

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

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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  :-[

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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.

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