Best Vegan Mac and Cheese in the entire world...seriously
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
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.
SO HOW'D IT GO?
I ran out of nutritional yeast about a month and a half ago and so had been craving some NY sauce for the past couples of weeks.
When I bought more NY I thought I would try this recipe.....I've been meaning to try it for ages, but never got round to it.
I followed the recipe exactly except used less oil.
I thought it was really good - topped it with some sliced onions (as per AllyChristine's potato bake) and that was a nice touch. I made a quarter of the recipe and that was fine for two servings, so a full recipe would be HUGE.
Definitely recommended.
I thought this was FANTASTIC! I followed the recipe except that I added only one tsp of oil, instead of one cup and added 1/2 a block of tofu. I then added in a can of diced tomato, a small bag of frozen peas, and some green onion. I topped it with some organice whole wheat bread crumbs. Delicious! It made dinner for two, it will be lunch today, and there is still enough for dinner tonight! You gotta love that!
so good! my sauce was kinda chunk though =( i think b/c my blender sucks. but it was awesome anyway!
I made this the other night for my boyfriend and his friends, It was my first time ever making vegan mac & cheese. They absolutley loved it and enjoyed putting ketchup, mustard and vegan mayo in it to mix up the flavor. I unfortunatly wasnt to fond of it, but I plan on trying the receipt again really soon! :> Thanks!
This was okay. It was a little too powdery tasting for me. Next time I will use fresh garlic (I ran out) and less nutritional yeast. I think I will add some veggies as well. It's a good template for mac n cheese, but it definitely needs to be adjusted for each person.
I just wanted to post again to say what a great and versatile recipe!
I'm super poor and had to substitute/omit a bunch of stuff and it still came out tasting great.
My poor person's version:
1 1/2 cups water (in place of soy milk)
1/3 cup tamari
1 3/4 cup nutritional yeast
1 clove garlic
1 cup oil
1 tsp mustard
I love this recipe. ::smitten::
I guess I was expecting Kraft mac n cheese flavor. I ended up halving the oil and soy sauce, 1T of salt + 1/3 cup soy sauce? That's a whole lot of salt, and sounded like way too much to me. Overall I wasn't impressed with the cheese sauce. It is really super rich and it tastes like nutritional yeast even after it's baked. The flavor when baked is a lot better than the flavor when raw, but it still has a really yeasty, overpowering flavor. I would make it again if I could half the nutritional yeast and add a cup of something else with a little better flavor. I ended up sprinkling some veggie shreds "cheddar" on the top, it helped a little bit but I'm still brainstorming ideas of what I could replace some of that yeast with!
...I forgot to mention that I left out the water.
I just happened upon this recipe today. It looked easy to make. I wasn't expecting it to be too good. I was right, it was easy to make, and boy was it good! I got some italian bread to go with it, and I sat and ate too much:). I halved the recipe and I know it will last for the next 4 meals or more. I can't wait to share this with my friends and family.
I halved the recipe, and it came out great. Used less salt than it called for since soy sauce is already super salty. Doesn't taste like "normal" mac and cheese, but who cares?
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