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Nutrition Facts
Serving Size 1 (254g) Recipe makes 8 servings
Calories 354
Calories from Fat 115		(32%)
Amount Per Serving		%DV
	Total Fat 12.8g	19%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 5.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 72mg		3%
Potassium 387mg		11%
Total Carbohydrate 46.6g		15%
	Dietary Fiber 5.2g	20%
	Sugars 1.3g
Protein 15.4g		30%
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Soul Veg Vegan Mac'n'cheese

Recipe #221169 | 40 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Making Stuff
Apr 7, 2007

The best vegan mac n' cheese I've ever had! The recipe comes from the Soul Vegetarian Cook Book, but I've only had this at their restaurants. I'm trying it tomorrow--I'll let you know how it goes!

SERVES 8 -10 (change servings and units)

Ingredients

14 ounces macaroni noodles
4 cups water
1 tablespoon turmeric
1 cup soymilk (or rice, or nut milk)
8 ounces tofu (1/2 block)
1/2 cup tahini
5 tablespoons nutritional yeast
2 tablespoons margarine
salt

Directions

1
Boil water in medium sauce pan and add noodles. Turn off the heat. Let macaroni stand in hot water until al dente (about 5 minutes). Drain in colander. Run cold water over noodles to stop cooking process.
2
Blend tofu and soy milk in blender until smooth. Pour into mixing bowl. Add tahini, nutritional yeast, turmeric, and salt to taste. Mix until smooth.
3
Add noodles to cheese mixture. Mix well.
4
Place in lightly oiled casserole dish, top with pats of margarine.
5
Bake at 350°F for 20 minutes. Allow to cool before slicing.

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Featured Reviews for This Recipe

From: Chef Zach

On Feb 10, 2009

I live around the corner from the Soul Veg restaurant and this is definitely not the recipe they use. I would recommend not only cutting the tumeric in half but toasting (30s on a hot, dry skillet--taken off the heat) it lightly to get rid of some of the strong flavor. I added 1/4 cup of soymilk to the final mixture. Instead of just salt, I used VegeSalt and ground black pepper. Also, this is the soul food version of mac and chees that's more like a casserole than the Kraft version. If you're not used to that, you won't understand the texture difference.

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From: Chef Best

On Jan 25, 2009

Not the same recipe from the Soul Veg restaurants--not even close. That said, creaminess is good for a vegan mac & "cheese.". I urge cutting turmeric in half (too yellow at posted dose, and the taste is too pronounced). Do not skimp on pasta, err toward more. Taste is missing something... Maybe purée some onion & garlic? Also, too much tahini... maybe down 1/4th? As is is not for company, but a strong foundation.

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From: Chef #814524

On Apr 11, 2008

Awful. I'm judging it against Kraft, but I would not eat it. It tastes like what it is.

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From: Chef #783000

On Mar 6, 2008

Wow a vegan mac and cheese recipe that I actually liked! I blended the cheese sauce with one box (300g) of cooked flax omega 3 rotini noodles. I might try using less noodles and just use the recommend amount in this recipe next time to see the difference. I also sprinkled on some salt and freshly ground pepper before serving.

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