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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?

Anonymous

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?

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I had a craving and this did it for me!
These were my exceptions:
    I did not use any oil or vegesal
    I put a little vegetable broth on the bottom of the dishes
    I added onions and green beans to the noodles
I thought it turned out GREAT - very "cheesy" and great flavors. I made 2 9x13 pans and estimate the calorie content to be approximately 300 calories a serving (with a total of 12 servings made).
What a find! Thanks!

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YEAH 8) 8) 8)

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This was amazing!!!  Even my cheese-addicted sister loved it!  Thanks so much!  :D

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I'mn sorry, but I thought this was disgusting. I did make some changes, but I think it would have been gross anyway. I used 1/2 cup margarine, 3/4 block tofu, and 1/4 cup water, and omitted all of the oil. It had some really funky smell and flavor, and looked brownish -- not appealing. If anyone else is disappointed by this dish but wants vegan macaroni and cheese, I highly recommend Road's End Organic Mac'n'Chreese -- EXCEPT, don't follow the directions on the box. Cook the pasta, then add about 2 tbsp. margarine (Earth Balance preferably), and only splash of soymilk (just enough to get the creamy consistency). Add salt, pepper, or nutritional yeast to taste. YUMMY, super fast and easy, and costs less than $2 per box! :-)

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I just made this tonight and both I and my meat-eating boyfriend loved it.  I also used 1/2 oil and 1/2 margarine.  I might have to try it with more tofu rather than all the oil and eliminate the margarine.  I also think I may add in some peas and/or broccoli the next time.  Thanks for the superb recipe!!  :D

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This is delicious. The best Mac 'n' "Cheese" ever. Except I added bread crumbs on top, that way it literally got a nice golden brown effect. And I added green onions instead of normal onions as suggested. I think pearl onions would be really good too. Excellent!

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After reading all the reviews I just had to try this recipe.  I eliminated the water, and added a small bit more of tofu.  I also substituted Bragg Liquid Aminos for the Tamari but together w/ the salt it was way too salty for my taste so I think next time I will omit the tablespoon of salt.

I love this recipe. My husband also loved it (and he is a hardcore fan of real home-made mac & cheese) and thanks to all the posted ideas for add-ins we can have a ball with it.  Thanks for a wonderful recipe!

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this mac and cheese is SOOOO good. it suprisingly actually tastes cheesy. ive been pretty much living off of it for the past two weeks. i used only a few tablespoons of water and i also did half margerine half oil.

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this is seriously soooooooooooo good. ok so after making this once already i halved the recipe, halved the garlic powder, replaced half the oil with melted vegan margarine, omitted the water and used 3/4 of the amount of soy milk cos it was my housemate's and i didn't want to use up too much of it! less soymilk made it more thick and creamy though, i really liked it. and yes definitely use the mustard. so yummy, my two vegan & one non-vegan housemate all thought this was incredible. thanks heaps!

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