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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 often substitute cauliflower or broccolli with mushrooms ground up in the food processor instead of the tofu.  It helps with thickening and is so good!  The amount of oil the recipe calls for is way too much.  I only use half.  Oh, and baking is optional.  You can mix it together and eat it without baking and it's just as good.

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I have no idea what i did wrong but this smelled horrible. Like sour tofu.
I think i may have added too much garlic powder.
BUT after i let it bake and added A LOT of cheese it taste really good.
I'm slightly stupid though because i made 1 1/2 lbs of uncooked pasta which turned into too much pasta to fit into my glass pan. I also had to throw away 1/2 of the sauce because it was too much.
All in all, it took me a week to finish and it was pretty good:)

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I made this twice and it was terrible both times.    I think it is because of the nutritional yeast I am using.  What are the differences in the brands of nutritional yeast?  Do they make that big of difference in flavor?

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Clearly, I'm not the first to make this observation, but the "cheese" sauce really tastes nothing like cheese.

BUT, every once in a while, oven baked mac and cheese starts sounding pretty awesome. And, when that time comes about, this pretty much always ends up getting made.

I may have to add either veggie dogs to this or top it with bread crumbs. Or both. I know. I'm crazy.

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The first time I made this I made some of the alterations that people suggested.  I added more tofu and was going to cut the oil but then ended up forgetting to put the oil in altogether.  I also forgot the mustard the first time.  Either because of the changes or my mistakes, it turned out pretty gross.  I couldn't even finish the bowl, though my bf thought it was pretty good.

Tonight I decided to give it another shot.  I made it just as the recipe said with both yellow and spicy mustard added and it turned out quite tasty.  I ate two bowls this time!  It seems awfully thick already after you bake it to me, so I don't really see why people are cutting the water, etc.  But I do think this is a good recipe.  It definitely doesn't taste like mac&cheese but it's still quite tasty.

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This recipe is so delicious! I didn't use any nutritional yeast because I had no idea what it was, and I just threw in a random amount tofu and mustard, but it still turned out yummy enough that I'm trying not to eat all 1 1/2 pounds in one sitting hehe

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I LOVE this recipe, I have made it twice and both times it was very tasty. The last time I made it I cut up some vegan buffalo wings and mixed them in before baking.  :)

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This ended up being WAY overpowering. If I were to do it again, I would add no salt, minimal garlic and possibly no soy sauce. Use tamari. I really think soy sauce killed it a bit.
I look forward to trying it again. Thanks

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Didn't love it until I added a little ketchup, then it was PERFECT!  ;)b

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Deliciously cheesey! As a new vegan craving cheese, I was pleasantly surprised.
Mine did have a bit of a tofu aftertaste (maybe because I didn't drain the tofu properly?) but with the addition of black pepper that aftertaste was minimized.
I'd recommend serving it with a salad alongside to cleanse the palate because it really is very, very cheesey.

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