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?
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.
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
Great recipe! I did a "1/3" recipe and there is enough to fill a Pyrex baking dish. Mmm! I omitted the water, used Earth Balance instead of oil, and added tofu to the food precessor until the saucegot to a creamy consistency since I like-a my mac n cheese THICK :) Used VitaSpelt elbow macaroni, which coated nicely with the sauce. Also sprinkled some pine nuts on top for baking.
Baked 15 minutes in the Pyrex dish. OMG OMG OMG
I love the nutty flavor of the nutrition yeast, and the sauce is perfectly thick & creamy. Will definitely make this one again, and will try some Italian spices next time for a bit of pizzazz as suggested by other reviewers.
Thank you for a great recipe!!!
Ok I am trying to eliminate some starch in the house.
So I made this up minus the additional salt.
First item made with this was cubed potato's. Mixed in little Italian spices and tvp type burger.
Onions on top came out perfect. Did not remind of cheese but still good. Might of forgot what cheese tastes like been a long time since I tasted it.
Second I made a baked mini penne pasta with green beans. Lots of garlic. Garnished with paprika and Italians spices. Came out fine.
Prefer the potato's more.
Now my freezer is stocked for future meals.
Maybe I just haven't been vegan long enough to appreciate the taste. It's not like this was bad, it just definitely wasn't mac and cheese. It has a caramelly taste to it from the nutritional yeast that is too sweet for a cheese sub. I didn't hate it, I just wouldn't go out of my way to eat it again.
MMMMMMMMMMMMMMMMMMMMM!!!!!!!!
I made this to the detail and it was awful, it was watery goopy and tasted terrible lol but this happens with all the "chessy" recipies I make none seem to work.
Maybe some better measurements would help ;)b
This was tasty! ;)b It was surprisingly different than alot of other vegan mac & cheeses that all taste of nothing but nutritional yeast and onion powder. I cut the recipe in half, but still bothered with the 1/8 block of tofu, I think I will go ahead and leave that out next time, since I used so little. Thank you so much, this is my new favorite mac and cheese for now(i've been on an adventure to find "the" best)!
yuck. yuck. yuck. I'm never making this again.
I couldn't even swallow the first bite it was so bad.
Such a sad waste of ingredients.
this was a great dish ;)b...i used 2 cups soy milk, 1/2 cup water and didn't use a full cup of oil and it turned out perfect--not runny at all. i also tried it with bread crumbs over half of the dish--my husband liked it better without but our friends liked it better with, so i guess it's just preference.
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