You are here

Member since March 2006

Mac and Cheese Meal Starter

What you need: 

2 cups nondairy milk (I used unsweetened almond milk)
1-1 1/4 cups nutritional yeast
1/2 teaspoon sweet paprika
1/2 pound firm silken tofu
1/2 cup vegan mayonnaise (I use Vegenaise)
2 teaspoons cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
2 tablespoons tahini
1/2 teaspoon turmeric, optional
3/4-1 teaspoon dry mustard (Coleman's English is great), optional
1/4 teaspoon cayenne, optional
1 tablespoon hot sauce (I use Texas Pete), optional
1 pound pasta (I use ditalini)

What you do: 

1. Preheat oven to 350 degrees F. Combine all ingredients except for the pasta in a blender, and blend until very smooth.
2. Boil noodles, strain and put back in pan. Pour sauce over noodles, stir and put into the baking dish.
3. Bake for15-20 minutes. Stir and serve. Keep leftovers covered.
This dish tends to get a little dry after the first the next day is perfect for doing one of the ideas below.
Here are a few of the combos that I have tried:
tuna bake: seaweed flakes, parsley, peas, extra cheese
hamburger helper: diced tomatoes, burger crumbles, tomato paste, hot sauce, dried onion
reuben: sauerkraut, tempeh, tomato paste, dollop sweet and dill relish, extra cheese
stroganoff: sour cream and cream cheese instead of vegan mayo, fried seitan, mushrooms, sherry or wine,1 cup broth + 1/2 cup nondairy milk, Worcestershire sauce
curry: curry powder, onion, cumin, hot pepper, mango, cauliflower, peas
Mexican 1: onions, corn, cilantro, salsa, cumin and black olives
Mexican 2: kidney beans, black olives, scallions, chorizo
Hawaiian: pineapple, veggie ham or bologna, chopped, extra cheese, onion
Picnic: 8 ounces sliced and fried veggie hot dogs, scallions or chives, extra cheese
PMS: banana peppers, green olives, scallions, extra cheese, veggie meatballs
Italian: diced tomatoes, pesto, veggie meatballs, red peppers, cannelini beans
Pot Pie: sour cream and cream cheese for vegan mayo, broth instead of milk, pearl onions, mushrooms, carrots, peas, parsley
All of the variations had to be tweaked a little….an extra splash of milk here….less salt there….Use your imagination and post your creations…..One thing I love about this site is our ability to tweak any recipe. So, tweak away.....If you don’t love it…..I at least hope you don’t hate it! Have a beautiful day!

Preparation Time: 
Cooking Time: 
Recipe Category: 


This sauce is very good. I just put it on pasta with vegetables and it was delicious. I added 1/2 t of salt. I only had sweetened soy milk and I was afraid it would taste funny but it was still good. I will make this again for sure!


Yum! I skipped the hot sauce and mustard.  Also found that it needed a little salt added. Super good!  I added a few dabs of Earth Balance to the top before baking and then put it under the broiler for the last 5 minutes (out of 20 mintues). The top bubbled and browned!  So exciting!


It tastes nothing like mac and cheese, but it is absolutely delicious! Very rich and guy and I had it for lunch last week, and we're cooking a second batch for dinner as I type this. Thanks for a great recipe!  ;)b


I LOVED this recipe!! it was easy, tasty, and pretty close to the 'real thing'
I added 1 tbsp vegan margerine to the noodles before pouring the sauce in, and i ate it with some ketchup and hot sauce...Delish!!  Haven't tasted them on the second day but we'll see tomorrow!  Thanks for the recipe!!  ;)b


So glad you guys liked it.  Thanks for posting any and all comments. 


I didn't really care for it sadly. It was creamy but tasted too much like the nutritional yeast. Maybe next time I'll add less  ???

0 likes  DELICIOUS!  this is what i did:
added a small handful of pine nuts to the sauce before blending for a little extra creaminess.  then i sauteed some morningstar crumblers w/slice green onions and added them and a can of fire roasted tomatoes before baking.

crazygood!  bf and i ate almost the entire pan in one sitting.  it was eerily reminiscent of hamburger helper, sooooo creamy and no weird aftertaste like some of the nutritional yeast 'cheese' sauces.


this recipe is fabulous!  wow!  smooth, creamy, and such a luscious flavor!  loved it.  i followed the recipe exactly, but added a teaspoon of salt.  this was really great with the tempeh sausage crumbles from the ppk boards and lightly steamed broccoli!  yum, thanks for the great recipe!


This was great! I poured some of the sauce on top of pasta and added some spinach. The rest I will use tomorrow for toping on my morning tofu scramble! Yummy! I will for sure make this one again soon! Thanks!


This cheeze sauce was so delicious that I didn't even bother to bake the dish. I just poured it over my pasta and heated it up a bit. And I love that I can just toss everything in the Vita-Mix and blend. The only changes that I made were 1) using yellow mustard instead of dry mustard, 2) using a different vegan mayo, and 3) using Sriracha instead of hot sauce. 

This is definitely my new favorite mac and cheeze! I can't wait to try some of the variations.

I am so glad you liked it!!  Yeah!!



Log in or register to post comments