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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?

Recipe made too much sauce, I only used about half of it.  But tasty, and very addictive. Thanks! :D

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made 1/2 the recipe (minus the water and more tofu) and it fed three hungry guys...

have to say i was a little skeptical, especially with all the nutritional yeast, but it was surprisingly good....nothing like kraft dinner but amazingly close to cheese for what it is. i'm a garlic lover, but too much wrecks anything, and personally i had no problem with the amount of garlic....wasn't even close to strong for me...

....next time i make it i will be sure to throw in some veggies and maybe some cayenne or some other flavour to give it more character....but a great base, and will definitely add it to my repertoire!

thanks for the recipe and all of the comments....

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Anonymous

I am not a fan of nutritional yeast typically, but this recipe wasn't bad. A little salty. I made 1/2 a recipe and added salsa to individual servings or some sauteed broccoli and it added a nice flavor. I would recommend this recipe but with some additionals to dliute the salty-ness.

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So good! I didn't do the pasta part of the recipie, but the sauce is awesome and actually quite cheesy. I changed the sauce somewhat, only making half a recipie. I used 1/4 block tofu, 3/4 c. nutritional yeast, 3/4 c. soy milk, 1/2 c. oil, 1/2 T salt, and 1/2 T paprika. No soy sauce, and it is actually almost too salty even with just the salt. Also no garlic powder or water, based on other commments. So yummy! I'm making pasta to put it over, but am not going to bake it, but for sure will try that at some point!

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;D  Ah! The second batch was fanspankin'tastic! Right ingredients, woohoo!  I did use a little less soy sauce this time, too. MMMM- MMMMM!  I'll say it again... MMMMM-MMMM! I'm a believer.

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???  Could it be that we are putting too much yeast in this?  The directions say "1 1/2 cup nutritional yeast". So I wasn't sure if that was a cup and a half or one half cup. i used a cup and a half and thought as I poured it into the measuring cup, this seems like an awful lotta this stuff. I thought it came out tasting really odd, though I used lite vanilla soymilk (forgot I was buying for a recipe while shopping- duh), olive oil, and silken extra firm tofu. I also used horseradish brown mustard. It was wierd, but my husband went back for seconds, which is unusual for him to do with my cooking. He did refer to it as "Alpo", though.  Haha. I'm going for a second batch tomorrow night, this time with the right ingredients. 

Olive oil isn't the best to use in these types of recipes because of it's strong flavor, but 1 1/2 cups is 1 and 1 half cups.You used the right measurements, but this recipe does make  a TON of food. I'm a big eater and I still have left overs 5 days later -still tastes good though. You should have better luck  if you use reg soy milk and canola or veg oil.

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???  Could it be that we are putting too much yeast in this?  The directions say "1 1/2 cup nutritional yeast". So I wasn't sure if that was a cup and a half or one half cup. i used a cup and a half and thought as I poured it into the measuring cup, this seems like an awful lotta this stuff. I thought it came out tasting really odd, though I used lite vanilla soymilk (forgot I was buying for a recipe while shopping- duh), olive oil, and silken extra firm tofu. I also used horseradish brown mustard. It was wierd, but my husband went back for seconds, which is unusual for him to do with my cooking. He did refer to it as "Alpo", though.  Haha. I'm going for a second batch tomorrow night, this time with the right ingredients. 

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i made this for a dinner party and every single person loved it - absolutely loved it.  really easy, and very, very good.

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Pretty darn good. I used 1/3 cup water, 3/4 tofu and 1/3 cup oil. I also added 1/2 T. onion powder and 1 t. cayenne in stead of paprika. Shouldn't have taken others advice and halved it. Really yummy!

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I didn't have any nutritional yeast so I left that out and I added some vegan mozzarella cheese when I put it in the pan.  I got my gramma to try some of it and she said it wasn't too bad (extremely picky eater) until I told her what it was and then she looked a little grossed out. I have a lot left over even though I cut the recipe in half I'm hoping it'll taste good tomorrow at lunch!

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