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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?

I really did not like this recipe at all.
I have tried other "cheese" sauces, and all of the sauces with soy sauce or Braggs always turn out horrible in my view.

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I've made this recipe a couple of times now, and I have to admit, I am not falling head over heels for it. I really did not enjoy this recipe, and I was really looking forward to it, considering it seems to be a star recipe of vegweb! :(

Something about it, it's just too strong in flavour and in colour for me. Like someone has commented, my sauce looked rather dark and rather close to being a tan colour. I think perhaps it's the  tamari/soy sauce which ruins it for me in both colour and flavour. I've even tried using different paprikas - used hungarian sweet and I used smoked paprika.  I do enjoy a nutritional yeast 'cheese' sauce, but this one just hasn't worked for me at all. I'm glad others have enjoyed this recipe, but I don't think I will be making this again :(

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This recipe is just great. ;)b  I halved the recipe like I always do the first time I make something...... why wast more than you have to if you dont like it right?
I did make a few alterations, I used fat free soy milk and half the oil. I aslo omited the salt which I found was a mistake, It tastes much better with salt. I will make this again.

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I've been making this for a couple of years now...and every time it has rave reviews....including from my meat and cheese eating husband.

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LOVED! I only made minor adjustments to the recipe. I cut the soy sauce in half, used only 3/4 cup of soy milk (it's all I had at the time), and used 1/4 cup margarine for taste and 1/4 cup of oil. I also added ground black pepper for taste.

When I finished making it, instead of putting in the oven I fried up some Boca crumbles in a skillet and added the mac n' "cheese." I let that sit for about 5 minutes on the stove until it browned on the bottom and I served it as a vegan version of Hamburger Helper. Omni boyfriend LOVED it. The second he took a bite, he was raving about it.

Thanks for the awesome recipe!!

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I have a cute story to go with this recipe. I work at my local health food store, (yeah be jealous), and I am always talking to people when they come through my register about their food they are purchasing. One girl and I got to talking about vegan mac & cheese. I told her I had not mastered a vegan mac & cheese recipe as of yet. She told me of a recipe that was to die for and then she told me the website to find it...it is this site and this recipe. Small world.

So, here I am, making this recipe to night and I am deeply impressed and happy to say I have killed my craving for mac & cheese. This was also gobbled up quickly by my non-veggie son. And if he eats it...it must be good. Make this, and make it often. But be aware, this is a monster size amount. You either need to be mac & cheese lovers or have it for a dinner party. Either way you can't go wrong.

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Nomtastic.
I used two packs of tofu.
There was far too much for 3 people. More like 6 people.
I put breadcrumbs, chopped chillis, and tomato slices on the top and served it with lettuce.
Also, I didn't use all the 'cheese' sauce, there is plenty of sauce left to use for veggies tomorrow :D

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I love the sauce. It made alot  too  but i found when i went to reheat it my sauce was  all soaked up  by the pasta.
I have alot of this to eat  by myself! Should have thought about that!
I would  eat just that sauce  as a dip  for  veggies & chips too!

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At first I didn't like this very much, but now it's one of my favorite dinners, and I make it all the time.  Very easy and very delicious.

I think the mustard is key (I use both yellow and dijon).  I also like it better with silken tofu, not firm.  It's creamier with the silken rather than chunky.

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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?

Beware!! Brewer's yeast and Nutritional Yeast are not the same.  Nutritional Yeast is grown on molasses and scraped off in a process that ensures its nutritional qualities (loads of B12).  Brewers Yeast is a by-product of the beer making industry, cooked and re-used in batch after batch of beer.  It's an okay sub if you don't have access to Nutritional Yeast, but like you said, extremely yeasty.

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