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 always make this with smoked paprika.... nonveg friends asked if i put bacon in the mac' n cheese :)
This recipe can be described in 3 words, MMM MMM MMMMMMMMM! :)>>>
I made this with Bragg's Liquid Aminos, so it turned out salty but still delicious. It also lasted me all week, so it made life as a college student much easier! Just a note: I made it for my friend who is not vegan, and she said it has a "funny aftertaste" and hardly ate any. So probably best to stick to cooking it for the vegan crowd.
I use this as my staple mac uncheese recipe. It makes a lot (so I can freeze a portion) and it's super yummy. I was actually offered money to make this on a regular basis for a friend!!
My variation:
1 1/2 cups of plain rice milk
No water
A bit less than 1/3 cup soy sauce
1 1/2 cup of nutritional yeast
No paprika
A bit less than 1 tablespoon garlic powder
No salt
1/2 of a block of firm tofu
A bit less than 1 cup margarine
1 1/2 lbs of elbow macaroni
1 tsp mustard
I broke up the tofu first, using a fork, until it was in tiny bits. Then I hand mixed everything else in a medium size bowl (lack of a food processor). Baked for 10 mintues. Stirred. Baked for another 15 minutes.
This is such a great meal! My partner and my roommate both enjoyed it as well.
I will definitely make this again. ;)b
This was really really good. I'm the only vegan in the household, so I cut the recipe down to 1/3 so there wouldn't be so much left over. After trying it, I wish I would have left it at the original yeild. Especially since someone else took a liking to it, even though they said 'ew' when I listed the ingredients.
I took another reviewers advice and left out the water. It definately wasn't needed. Maybe because the soy sauce I used is light, so it's kinda watery? I also left out the salt since the soy sauce is salty enough, and I added a small clove of garlic since I didn't have garlic powder in the house. I added leftover plain boiled broccoli to the dish before baking and it tasted great with the sauce. There is still a bit of sauce left at the bottom of the baking dish, so I'm going to use that over mashed potatoes tomorrow like a gravy.
Thanks for an awesome recipe!
Good news and bad news...
The bad.... I consider myself to be a fairly good cook and this came out AWFUL! I used whole wheat noodles and it was really sticky and waaaaaay too overpowering with a garlicy-yeast flavor after taste. I ended up tossing most of it in the trash.
The good... I could taste the potential for it be be good so I'm going to give it another shot with the following alterations:
Use real garlic instead of powder. Everyone agreed the garlic powder gave it a very unnatural taste. Big no-no.
Use only 1 cup of the yeast flakes.
Add in some veggies and spices like pepper and cayenne.
Wish me luck!
Totally awesome!
My wonderful boyfriend surprised me by making this for dinner tonight (I'm vegan, he's not) and it was incredible! I actually enjoyed it more than non-vegan mac and cheese. ;)b
New vegan here! I have a question about nutritional yeast.
Is it necessary in this recipe?
What is the purpose besides the nutrional content?
Does it effect the texture or flavor?
Do I use flakes or powder?
Thanks! ;)b
ABSOLUTELY! Otherwise you'd have a terrible mess. Its what gives it the cheesey flavor, and Im pretty sure its this recipe that got me hooked on Nutritional Yeast. Powder or Flakes are fine because it all gets processed.
Personally, I much prefer the nutritional yeast flakes over the powder. I think the powder tends to be bitter & overpowering, but I could seriously eat the flakes with a spoon! YUM!
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