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?
first recipe off this website i've tried (although i have 4-5 more this week i'm going to shoot for). it was yummy! i wish i could give it RAVE reviews, but being a ovo-lacto for 12+ years trying to transition for the 2nd time to veganism AND being an avid mac n' cheese (with cow's cheese) addict, its hard to compare. however, this is a GREAT substitute. i halved the recipe and added the mustard. i also topped with fresh breadcrumbs (i.e. a few pieces of frozen whole wheat bread that had been in my freezer for the purpose - threw them in the food processor). might add some paprika or black pepper next time i make it. certainly a keeper! i was a bit skeptical that it wouldn't come out creamy/congealed (i prefer less runny mac n' cheese), but it was good in that department. noodles stuck together nicely when taken from the pan. i think that has a lot to do with the pasta to sauce ratio. definitely a recipe worth saving and adding to a vegan menu!
This was reeeeaaaaallllyyyy good and to tell the truth it even tasted better the next day =)
Not bad at all! I havnt had mac and cheese in almost 11 years...decided to try this...and yes it hit the spot! It wasnt the same...but it was darn close to it. I also made some changes...I halved the recipie...didnt have any soy sauce so i omitted that and it taste fine without it...def wasnt too salty. I also added about 3/4 block of Follow You Heart Vegan Gourmet nacho flavored cheese (Its delicious...and it actually taste like cheese...oh and it melts!) Oh and i used about 1/2 c Olive oil...and 1/2 c vegan butter...and the mustard gave it a great funky taste and i added some onion powder. I left mines in for about 30 mn ( i like my crust a tad bit crispy). I must say it was perfection! If this didnt work for you the first time... def try it again and tweek it to your liking. 2 thumbs and a pinky up!
we haven't even put it in the oven yet and it's SO good :)>>> we used a little less oil, a little more spice and yeast, and were out of braggs so just omitted it, and yum!!!!
I just submitted a recipe incorporating the cheese sauce from this recipe. Yum!
http://vegweb.com/index.php?topic=30848.msg364314#msg364314
I made this last night. It definitely didn't seem cheesy enough (after I made the sauce), so I added two packets of Road's End Organics Chreese Mix. Had to bake it 10 minutes longer than the recipe indicated (until it lightly browned). Was a beautiful color, but looks exactly the same under the initial layer as before it's thrown in the oven.
Was definitely interesting, but not quite what I was looking for. Didn't have the actual Mac & Cheese taste :(. Great if you don't mind the difference, though. I'd recommend people put less (or none) of the garlic in there. Definitely shatters the cheese illusion ;).
I added thawed frozen broccoli, spinach, and Boca crumbles. The result was delicious, and reminded me of days growing up on hamburger helper....
If I did it again, I would probably reduce the water a little. This is the first time I've made vegan macaroni and cheese using tofu in the sauce, and I think it helped a lot to make it richer.
Thanks for the recipe!
As a new vegetarian that’s also trying to reduce dairy intake, I’ve really enjoying exploring my meal options. There are so many fun and new things to cook and this one was definitely one of my favs and a total keeper. I was skeptical at first-that weird brown color really threw me-but once it came out of the oven I was a believer.
I substituted chopped broccoli for the last ½ lb. of pasta to make this more of a casserole than a side dish and to give it an extra nutrition boost. Turned out extremely well, even though I forgot the water. Creamy, salty, a really satisfying winter comfort food.
Even my meat-eating boyfriend loved it (although I didn’t call it “mac & cheese” as to avoid an unmet expectation of the real thing. He simply referred to it as Noodle Goop, but whatever, he wolfed it down!
Even better the second day. Re-heating tip: add a little extra soy milk or water to help give it back that fresh from the oven creaminess.
I've already reviewed this once...a long time ago...but I wanted to add that something awesome about this recipe is if you just want to make a smaller portion of mac and cheese, you can make the entire sauce recipe and just freeze the rest. I found that it tastes just as great after it's been frozen.
Someone may have already mentioned this but I am not looking through 18 pages of reviews to see. Anyway, I just enjoyed this again last night, and have three batches of extra sauce in the freezer! Yay!
I can't believe I didn't like this. The ingredients sounded great, but it just didn't taste like cheese or anything even close to cheese.
The search for good vegan cheese continues...
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