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 made this tonight and halved it; I was hesitant because I have my own melty cheese recipe I use for mac n cheese but this is Like a proper sauce! Really yummy :)
it's perfectly sweet and salty and incredibly cheesy, not soy saucy like I imagined.
I just made a random amount of pasta, since in aus we don't use ounces...but a medium saucepan was perfect. Thankyou!
I just made this for dinner tonight. It was rainy, cold, windy and depressing here, so was needing comfort food.
I rated it 5 stars. It was nomnomnom.
I read most of the comments and did some changing, as suggested.
one third a block of firm tofu
did half margarine and half safflower oil
did Bragg's amino, not soy or tamari
did not add water
did not add salt
did not use garlic powder, used two large cloves in blender and it was strong but we like it that way
added almost a whole head of kale chopped
added scallions chopped fine
I made two large casserole pans. It got fairly browned without broiling.
I did not have leftover sauce it was just enough. I use whole wheat macaroni
The kale actuay added a crunch if you like some different texture. Next time I want to try mushrooms and peas. I also want to try minced broccoli.
Happy eating!
This is such a great recipe, although it is a little time consuming, I like to make a big pan and my bf and I eat the leftovers all week. I always add broccoli, peas and usually spinach so it's more like a casserole.
Yummo!!! :D wow this tastes great!!! I think I'll add onion next time, for some more texture, but the sauce was sooo tasty!! :D
I was skeptical about this but it turned out pretty good. I forgot the water and didn't add the salt, I also only added 1/2 cup of oil. I think it could use less of the spices, and less sauce overall. Its very good though and I will have to make it again with some adjustments. Its a bit strong right now, but much better than regular non-vegan mac 'n cheese.
Oh wow, this really did it for me! I'm not even vegan (yet) but I can't have dairy. This was delicious and creamy and indistinguishable from the real thing with a little ketchup ;)
I followed the recipe exactly the first time but cooked it a little longer based on some of the advice I saw in other reviews. I forgot to add the mustard but will definitely try that next time and I would like to try some of the variations suggested by other users.
A winner!
It was good! I added broccoli. Next time I would add less salt or soy sauce....a bit salty for my taste but still good.
I tried the recipe out and it tasted more like a stroganoff - not really cheesy at all. It didn't necessarily taste BAD but it wasn't what I expected. :(
My omnivore DH said that good Macaroni and Cheese is the food of the gods. This definitely qualifies. He loves it! So do I. He wants me to make more to put in the freezer. It's one of the recipes that the Vegan Once a Month Cooking Site uses: http://vegoam.wordpress.com/category/menu-a/ and it certainly deserves a place in everyone's freezer! ;)b
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