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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: 


Def. halve the garlic in this recipe.  It is wayyyy too strong.  I cut the recipe in 4th's and still wound up with leftovers.  The garlic made it almost impossible to eat a lot in one sitting, however.  It isn't a mac n cheese flavor but it isnt awful.  Just cut down on the garlic and it should be pretty darn tasty.  ::)


Very Tasty! Even better when we mixed in some fresh, sliced crimini mushrooms before baking! Definitely a repeat.


I live in Toronto, Canada, so if someone else who lives here know's any stores that carry something good, let me know

I know there's a Bulk Barn in Toronto, and as far as I know, they have nutritional yeast.  If you're ever in Peterborough, check out a store called the Main Ingredient, too.


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?


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!


YEAH 8) 8) 8)


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


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! :-)


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


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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