Best Vegan Mac and Cheese in the entire world...seriously
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
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.
SO HOW'D IT GO?
this stuff is amazing. i didn't really know what to expect when i made it, but it's great. much like some others here, i do agree that mac & cheese isn't the right name for it. i don't know what to call it, but it does deserve its own name. as suggested in here, i dropped the water entirely, cut the garlic in half, eliminated the salt, and did half-oil half-Earth Balance. it still turned out a little salty from the soy sauce, so i'd cut down on that next time. but the dollop of mustard adds a nice touch to it. i accidentally left out the paprika and it still tastes great. 20 minutes at 350 degrees and it turned out great, nice and creamy.
This was wonderful! I admit I had some reservations because a) I've never attempted a "mock cheese" before and b) some of the negative reviews on here. But this was really awesome and my omni parents liked it as well. The one thing that needed improvement was due to a dumbass move on my part - I (wisely) halved the recipe, but still used a full pound of macaroni and omitted the water. Oops! ::) It came out a touch dry due to my bad choice, but it was still great and we can always add water when we microwave the leftovers.
I made a few changes to the recipe aside from halving. I halved the paprika, nutritional yeast and soymilk exactly, and used 1/2 cup of Earth Balance instead of oil. I still used 1/4 of a block of tofu, and only used 1 Tbsp of soy sauce, 1/2 tsp of salt, and no mustard. My first addition to the recipe was replacing the sauce's garlic powder with 1 Tbsp of vegan parmesan - if you have some around the house, I highly recommend adding this, because it gives the sauce an awesome flavor and scent. I also added a crumb topping as recommended, using 1 cup of crumbs, 1/2 tsp of garlic powder, and 1/2 tsp of onion powder.
This was very good and tasted so cheesy! It had a pleasant crunch and provided lots of leftovers, even when halved. Next time I will be sure to use the proper amount of pasta, or maybe just make more sauce (I like that idea better!).
i tried this recipe and it was delicious! my modifications: quinoa noodles, more tofu, less water, and a little bit of red miso! yum!!!
The Nutritional Yeast (called Brewers Yeast where I come from) tastes extremley yeasty, it feels like it's sucking the moisture out of my mouth. Is there any special ingredient I can add that will counter, mask or provide a distraction to this feeling and give it a bit more flavour?
Um, I'm kind of surprised no one ever responded to this comment?! Or did I just miss the response? FYI--Brewer's Yeast and Nutritional Yeast are NOT one and the same no matter what anyone tells ya, not at all!! Yikes! I hope you didn't eat a cup and a half of Brewer's Yeast! There are two main brands of Nutritional Yeast that I know of, Bob's Red Mill: http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=434 and Red Star: http://www.bulkfoods.com/yeast.htm (not the company's site).
I tried this recipe three times. I'm sorry, but I thought it was very disgusting. The smell made my husband and I both very sick. We gave it a shot, three whole times, excited about how good everyone claimed it to be, but it was just really gross. :(
We even bought different types of noodles and yeast, hoping that was the problem.. but it wasn't.
Since everyone who doesn't like this recipe seems to have altered it, are you sure you were using NUTRITIONAL yeast and not BREAD yeast?
I tried this recipe three times. I'm sorry, but I thought it was very disgusting. The smell made my husband and I both very sick. We gave it a shot, three whole times, excited about how good everyone claimed it to be, but it was just really gross. :(
We even bought different types of noodles and yeast, hoping that was the problem.. but it wasn't.
Nutrition Facts
Serving Size 251 g (1/8 recipe)
Amount Per Serving
Calories 706
Calories from Fat 287
% Daily Value*
Total Fat 31.9g49%
Saturated Fat 5.9g30%
Cholesterol 0mg0%
Sodium 1511mg63%
Total Carbohydrates 81.9g27%
Dietary Fiber 10.8g43%
Sugars 2.3g
Protein 28.2g
Vitamin A 9% • Vitamin C 2%
Calcium 7% • Iron 56%
Nutrition Grade B+
* Based on a 2000 calorie diet
:-*
I'm one of few people that didn't like this recipe. Hubby ate it but I couldn't. I followed the directions to a T & still didnt' think it was good.
Every time I make it, it is gone in 2 days or so-I wish we had some left to freeze! I don't see why not, but it is so good that you won't be able to let it sit in your fridge for long.
I really want to make this, it sounds good. Does anyone think that it would freeze well?
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