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Tofu-free, Deli style Macaroni and Cheese

What you need: 

1 pound elbow macaroni
3 cloves garlic, crushed
1 1/2 containers (3 cups) plain vegan creamer (I use Silk)
2 tablespoons garlic powder, divided
2 tablespoons onion powder, divided
2 tablespoons paprika, divided
salt and pepper, to taste
1 tablespoon parsley, divided
2 (8 ounce) packages vegan shredded cheddar cheese, divided
1/2 cup vegan breadcrumbs

What you do: 

1. Preheat oven to 350 degrees F. Boil macaroni until cooked very al dente, according to package directions. The pasta will cook more in the oven. Drain, place back in the pot, drizzle some olive oil on it to prevent sticking and set aside.
2. In a medium size saucepan, add garlic and creamer on medium heat. Stir in 1 1/2 tablespoons garlic powder, 1 1/2 tablespoons onion powder, 1 1/2 tablespoons paprika, salt, pepper and 1/2 tablespoon parsley.
3. Slowly stir in 8 ounces vegan cheese and turn up heat slightly until it turns into a gooey confection of garlic, cheesy yumminess. Stir cheese mixture in the pot with the macaroni and toss well.
4. For layering, I use a medium size Pyrex lasagna pan, but you could use a larger one if you want. Start making layers by scooping the macaroni into the pan, sprinkle a pinch of each remaining spice, sprinkle with remaining vegan cheese, and repeat. You can get 2-3 layers out of it.
5. At the very top, after you sprinkle on the vegan cheese, sprinkle bread crumbs, cover with nonstick aluminum foil, and bake for 25-35 minutes. It depends on your oven, but I like to leave mine in a little longer so it bakes brown.
This is the closest that I have ever come to old fashioned, deli-style macaroni and cheese while being a vegan. I hope you will enjoy it and thanks for bearing with me being I've never written a recipe before.
Source of recipe: I've been a vegetarian for 24 years and became a vegan around a year ago. The one thing that I've missed the most was macaroni and cheese, and every vegan recipe called for tofu as a base. I love tofu, and I love to cook with it, but it just does not taste right in macaroni and cheese as it overpowers it. I decided to use my regular macaroni and cheese recipe from my vegetarian days and instead of using heavy cream, I used soy creamer and it worked like a charm.

Preparation Time: 
10-15 minutes, Cooking time: 25-35 minutes
Cooking Time: 
25-35 minutes
Servings: 
6-8
Recipe Category: 

SO HOW'D IT GO?

Don't use Pyrex baking glass dish. They crack and explode. It happened to me and was terrifying. Will never buy another glass bakeware again. Google it and you will find many stories about it. It is extremely dangerous to use. Pyrex dishes should be recalled!

 

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This was okay. It was far too garlicy for me and my family. Next time, I'll use about half the garlic.

I'm a huge garlic lover, that's why I use so much of it in the recipe. But if you're not a big garlic fan, you can either use less or omit it altogether.  ;)b

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This was okay. It was far too garlicy for me and my family. Next time, I'll use about half the garlic.

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I don't usually comment on the things I make from VegWeb-  but I made this tonight and I have to say it is the best Mac and cheese I've ever had! Seriously yummy! I cut the recipe in half and now I wish I had made the whole thing. Omnivore hubby loved it too.  I used Daiya cheese which is the best vegan cheese I've tried (and I've tried them all!). I really like that this recipe doesn't use tofu. I used plain Organic Valley soy creamer which made it rich and delicious without that "tofu" taste. It also gave the Mac and cheese a slightly sweet taste which works really well with the garlic and onion powder in the recipe. I'll be making this recipe again soon...  ;)b

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Great news!  I tried using just one 8 oz bag of Daiya shredded cheese, and it was just as good; my husband even liked it more!  So if you're looking to save $5-6 and cut calories, follow the recipe as stated, minus the second bag of saved shredded cheese for sprinkling into the layers at the end.  This recipe is a dream!  I'll have to try adding broccoli...

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This sounds fantastic!  I wonder, though, do you have a recommendation for the type of vegan cheese you use?  I've tried a couple, but haven't found one I really like, yet.  Can't wait to try this out on the real test - my 3-year-old!

Renee is correct, Daiya is really good and so is Vegan Gourmet, but there is an awesome product called "Teese Cheese" that I want to try. Supposedly, it's the brand that they use on the vegan pizza at Whole Foods!! If it can't be found at Whole Foods, then it's available for purchase online; the same way I get my vegan marshmallows, lol.

http://www.chicagosoydairy.com/teese_vegan_cheese/

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After trying several vegan macaroni and cheese recipes, including one written by a vegan chef, I made this recipe last week for my family.  I did not change the ingredients, and must say, it was so much like non-vegan mac and cheese that my mouth waters whenever I think of it.  It is by far the very best vegan mac and cheese dish I've had.  What a treat!!  Thank you for sharing!! 

I'm glad that you liked it!!  :)  I like to keep it in the rotation and last week, I decided to get creative and added steamed broccoli to the macaroni before layering and OMG!! So yummy!!

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Try daiya.  I haven't made this particular recipe but I have used daiya in my own vegan mac and cheeze recipe.

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This sounds fantastic!  I wonder, though, do you have a recommendation for the type of vegan cheese you use?  I've tried a couple, but haven't found one I really like, yet.  Can't wait to try this out on the real test - my 3-year-old!

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After trying several vegan macaroni and cheese recipes, including one written by a vegan chef, I made this recipe last week for my family.  I did not change the ingredients, and must say, it was so much like non-vegan mac and cheese that my mouth waters whenever I think of it.  It is by far the very best vegan mac and cheese dish I've had.  What a treat!!  Thank you for sharing!! 

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