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?
??? 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.
??? 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.
i made this for a dinner party and every single person loved it - absolutely loved it. really easy, and very, very good.
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!
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!
I made this recipe and the only real problem i had with it was overcooking the macaroni...I LOVE the method though...that blenderizing the tofu etc, have me some great ideas for othr recipes..I have to say to those who tried it for the first time, and are unfamiliar with nutritional yeast, that it is an acquired taste for many....years ago i made my first dish with it and threw the whole thing out, so i can relate...I suggest people try to cut that incredient in half and add some shredded soy cheese in its place, to work on "aquiring" the taste..I totally love it today, i would eat the blenderized mix from this recipe all by itself , if i could!!I really love this recipe, thanks..Nalayani
I just made this recipe. I was excited by all the comments about people who were non-vegan and liked it. Since I am vegan, and my husband isn't, I thought it might work for both of us. I must have done something wrong though, because it tased and smelled kind of gross. I listened to some of the suggestions and did half canola oil, half smart balance. No salt, no water. I also used a tiny bit extra tofu and included the mustard. When it was finished it appeared crispy on top, and creamy in the middle as promised, but after looking closer it seemed a bit powdery. I felt like I used too much of the yeast even though I followd the recipe. At Whole Foods, they had nutritional yeast in powder form (but it contained milk) so I ended up using nutritional yeast flakes (which contained no dairy). Could that have been the problem? Any ideas about what went wrong??
This was great! Mmmm...
Um, I hate to be a downer, but ew? :-\ Maybe I messed up when I quartered the recipe, so don't let me stop you if you -really- want to try it, but the smell was awful and the taste even worse. It wasn't like I was expecting a Kraft taste, either... And why was it dark muddy brown? *sigh* Oh well.
Made this yesterday, first taste, mmm ,different, second taste, nice creamy texture, third taste, YUM!!!! ;D
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