The Best Vegan Macaroni and Cheese Ever

Name: The Best Vegan Macaroni and Cheese Ever
Prep time: 8 min
Total time: 8 min
Yield: 6 serving(s)
Ingredients: 354.88 ml plain soymilk; 236.59 ml water; 78.78 ml tamari or 78.78 ml soy sauce; 354.88 ml nutritional yeast; 14.79 ml paprika; 14.79 ml garlic powder; 14.79 ml salt; 85.04 g firm tofu; 236.59 ml canola oil; 680.38 g macaroni noodles; 9.85 ml mustard (optional)

Community Pick

Submitted by katedanger

"I found this recipe over at vegweb.com but I am typing it up here so I can use the easy conversions and see the nutritional information. It received so many positive comments that I have to try it. One of the only complaints is that it can be very salty, so you might want to consider cutting back on the soy sauce or not adding additional salt."

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photo by sockmonkeygirl916

Ready In:: 8mins
Ingredients:: 11
Serves:: 6

ingredients

354.88 ml plain soymilk
236.59 ml water
78.78 ml tamari or 78.78 ml soy sauce
354.88 ml nutritional yeast
14.79 ml paprika
14.79 ml garlic powder
14.79 ml salt
85.04 g firm tofu
236.59 ml canola oil
680.38 g macaroni noodles
9.85 ml mustard (optional)

directions

Preheat oven to 350°F.
Boil water in a big pot for the pasta.
All of the ingredients sans pasta can easily go in a blender (liquid and powdered) -- this is by far the easiest way.
Once pasta is cooked, drain and put it in the baking pan pour the cheese sauce over the pasta.
Bake until the top of the pasta looks slightly browned and crispy about 15 minutes.

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Reviews

Excellent recipe, but I find it hard to believe this thing has 900+ calories per cup, and 40 grams of protien per cup.

james_in_utah
Holy cow-free! A slam-dunk. Fast, easy and delicious. I'm hooked and so is my boyfriend, and we're not even vegans (he's a Wheresthebeef-kinda guy). Tweaked the recipe a little by cutting back on the tamari (by half), salt (by half) and oil (by 1/3), adding cayenne (1/4 tsp might have been too much) and using all the mustard and whole wheat noodles. I also used half corn oil, which has a nice, buttery flavor and covered part of it with whole wheat bread crumbs - added good texture. Sauce seemed runny but firmed up pretty good. It could use some non-pasta substance 'tween the noodles. Next time I'll use water-packed tofu instead of the silken I tried (and maybe blend that in by hand) and I'll start with less water, adding more as necessary.

lynnheisel
I was a little skeptical after blending up and tasting the "cheese" sauce but was pleasantly surprised at how tasty this actually turned out. I made the following changes: increased the nutritional yeast to 2 cups, 1 tsp fresh chopped garlic instead of 1 Tbsp garlic powder, omitted the additional 1 Tbsp salt (completely unnecessary), 1 tsp Colman's mustard powder instead of the 2 tsp mustard. The final thing that I think really made the dish for me was adding 1 pkg (10 oz) Follow Your Heart Cheddar cheese alternative, shredded. This will definitely suffice for when I have those mac and cheese cravings in the future.

veggiefreak
I have played around with vegan food for my non-dairy child. Needing a hit of mac-n-cheese, I tried this recipe. All we have to say is ewwww! The sauce is brown and way too salty (even after reducing the salt). Too bad- we were looking forward to a new family favorite.

colonial homeschool
BEST VEGAN MAC N CHEESE EVER!! I have tried so many recipes with cashew cheese, cauliflower cheese, carrot and potato cheese.....all have sour and odd tasting and very underwhelming in the creamy category. This is rich, decadent and hits the spot. It doesn’t make me miss real Mac n cheese AT ALL. I add onion powder and cayenne pepper for heat. I also add boiled broccoli and top with Panko before baking. It’s sooooooo good. Not a low calorie dieting friendly meal though.

SR A.

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Tweaks

Wow oh wow. I hesitated to tell my family this was supposed to be a macaroni and cheese like dish because I was worried it would disappoint them but it tasted surprisingly cheesy. Accolades from all including the picky eater of the family. I used Raditori pasta instead of macaroni because it's what I had on hand, coconut oil instead of canola (I'll either use canola or a different oil next time because the coconut did leave a distinctive taste picky eater complained about and other family members noticed). A teaspoon of minced garlic instead of powder and I opted for the mustard. Oh and I don't know if this affects the taste but I did use tamari. I hand mixed the sauce with a wisk and it looked fine. Only one member of our family is vegan and she liked it just fine except she asked I use less yeast next time. Hopefully this will be a meal we can share on a regular basis.

Angela Curtis
This was my very first vegan recipe as a vegan! Needless to say that was 6 months ago and I make this recipe whenever humanly possible! (I think my boyfriend is getting tired of it, but TOO BAD!) After trying many other vegan mac and cheese recipes I've also come to the conclusion that this one is the very best!! For those of you who like spicy, substitute the paprika for cayenne pepper (I did this on accident while not reading my spice labels!) but it was a big hit at a vegan potluck that I went to that night (whew!)

I_heart_seitan
I made this for my son who is primarily vegan. He liked it! Surprisingly it did have a cheesy taste (after I added some dried mustard)...And this is from someone who used to cover everything in as much cheese as possible as a kid(now I eat goat's cheese). My husband thought it was terrible! oh well... I used Hemp Milk in place of the soy milk (which has a milk-like thickness, consistancy and flavor)

Chef Pam W