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?
Deliciously cheesey! As a new vegan craving cheese, I was pleasantly surprised.
Mine did have a bit of a tofu aftertaste (maybe because I didn't drain the tofu properly?) but with the addition of black pepper that aftertaste was minimized.
I'd recommend serving it with a salad alongside to cleanse the palate because it really is very, very cheesey.
I don't know if I did something wrong? It was my first time using nutritional yeast and I feel like maybe that was it. Anyway, it was really bad. I mean realllllllly bad. Awful. I don't even know if I'll attempt it again. :-\
If you didn't like this recipe, I wouldn't try it again, personally. I am glad that so many people like it, but I'm always surprised when I read the great reviews because I really don't think it's very good as written - especially compared to some others out there. I suggest this recipe: http://veganyumyum.com/2009/01/mac-cheeze-take-2/. It is fantastic!! (I use less Earth Balance & sometimes add onion & garlic powders, along with sliced mushrooms. It's very versatile, and even cheese-eaters love it.)
Good luck! There are fabulous vegan mac & cheese recipes out there, so don't give up!
I don't know if I did something wrong? It was my first time using nutritional yeast and I feel like maybe that was it. Anyway, it was really bad. I mean realllllllly bad. Awful. I don't even know if I'll attempt it again. :-\
Sometimes I use cooked cauliflower in place of the tofu.
Good recipe. It does not taste exactly like Mac and Chz for those who are expecting that. It is good. I cut the recipe in half and didn't add the salt and it was good. It actually reminds of hamburger helper cheese burger macaroni, not including the hamburger. But maybe next I will add some veggie crumble. Thank you!
Wow I just tweaked what I already cooked and it made a big difference. I had some leftover sauteed onions that I placed on top of a left over serving of the mac and cheese. I added about a tsp of earth balance a dash of salt and fresh cracked pepper. I microwaved and then mixed together and wow it is soooooo good. Thank you everybody for such good ideas.Thank you beep_i_am_a robot for sharing this recipe.
I made this yesterday it came out okay. Next time I will add more black pepper and cayenne pepper. I will add some sauteed onions next time. I added only a 1/2 cup of water, 1/4 cup oil, 3/4 firm tofu, and a large dollop of earth balance but it was a little dry even though I only cooked it 15 minutes. The recipe is a keeper but I need to tweak it a bit. Thank you for this recipe.
I've made this recipe twice now and it is definitely my favourite dairy-free mac & cheese! The first attempt was a bit too soupy but tasted alright. On my second attempt I omitted the water and used silken tofu (because that was all I had) and it had the perfect consistency, just like the real thing! Unfortunately, I got a little enthusiastic with the yeast and I found the flavour overpowering. I like yeast powder but I definitely recommend not overdoing it! All in all, this recipe is a keeper!
I live in Vancouver and have only see one brand of nutritional yeast, Red Star. The bottle says "Vegetarian Support Formula" on it. I also get it in a clear bag, but it has a store label that says "Red Star Nutritional Yeast" on it. To me, nutritional yeast tastes nutty, cheesy, kind of yeasty. I wouldn't describe it as "tangy", although other people might. It doesn't taste exactly like cheese, but "cheesy". Y'know? Some people don't like it at first and have to warm up to it. I am one of those people, but now I love it!
Nutritional yeast is also a good source of B12. I use it in place of parmesan cheese, to make "cheese" sauces, and in breading for tofu. It's good to mix a couple of tablespoons into a casserole or mashed potatoes.
You can get nutritional yeast at Bulk Barn in Canada.
I don't think we've got a Bulk Barn in BC, I've never heard of it. This recipe is somethin.
I live in Vancouver and have only see one brand of nutritional yeast, Red Star. The bottle says "Vegetarian Support Formula" on it. I also get it in a clear bag, but it has a store label that says "Red Star Nutritional Yeast" on it. To me, nutritional yeast tastes nutty, cheesy, kind of yeasty. I wouldn't describe it as "tangy", although other people might. It doesn't taste exactly like cheese, but "cheesy". Y'know? Some people don't like it at first and have to warm up to it. I am one of those people, but now I love it!
Nutritional yeast is also a good source of B12. I use it in place of parmesan cheese, to make "cheese" sauces, and in breading for tofu. It's good to mix a couple of tablespoons into a casserole or mashed potatoes.
You can get nutritional yeast at Bulk Barn in Canada.
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