The Best Vegan Macaroni and Cheese Ever

From: JodyArmstrong

On Nov 9, 2009

I just made this recipe. Fantastic! I will admit it is salty, and I even felt I skimped on the added salt. (Next time, I'll just skip the salt, altogether.) I also halved the recipe, and I 'm glad I did! Half is plenty! I also skipped the water. Next time, I may add about a third to a half the amount of water in the recipe. 'None' left it just a tad too dry for my liking. Oh, and I also set it for 25 minutes. So that may have added to the overall dryness. But still...It's pretty tasty and quite "mac & cheese"-like. I'm pretty impressed! So...just to be clear, I used: - 2/3 cup soy milk - less than 1/4 cup of soy sauce - 2/3 cup of nutritional yeast - 1/2 tbsp paprika - 1/2 tbsp garlic powder - less than 1/2 tbsp salt - way more than 1.5 oz of extra firm tofu (I used more like 100g = 3.5oz.) - 1/2 cup of vegan margerine (instead of canola oil) - a box of elbow macaroni (300g?) - 1 tsp of dried mustard Try it, especially with less salt, and I think you'll like it.

From: Chef #1311723

On Jul 1, 2009

This recipe is excellent with a few small changes. I've made it before as is, but I strongly advise NOT adding the water. It's unnecessary and makes it too soupy. Also, adding a tablespoon or so of corn starch really makes it creamier. I also added roasted veggies and bread crumbs to give it some texture.

From: Chef #359321

On Oct 3, 2006

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.

From: Chef #1197766

On Mar 9, 2009

A friend made this for a pot luck once, and every last drop got scarfed down! I'm giving the recipe five stars for her version which followed the recipe exactly. This is my first time to try making it myself. For lack of ingredients I substituted the following: Whole milk for soy milk chili powder for paprika 2 small cloves garlic for garlic pwdr I also used slightly less tamari and salt after reading the reviews on here, as well as leaving out the optional mustard. I don't have a blender so I had to use my handheld batter mixer to try to get the tofu in. I recommend a blender, as I'm sure this helps with the creamier consistency. It was very good- but nowhere near as good as the batch my friend made. Mine tasted more yeasty. I recommend following the recipe on the spices, too. Garlic powder and paprika would have been a major improvement. I added salt and mustard to my leftovers and that made it taste way cheesier. I don't think the salt needed to be cut, nor do I think the mustard should be optional. If you need to cut salt, try cutting the salt before the mustard. After 15 minutes in the oven, I stirred the macaroni and it was still very liquidy. I left it in for another ten minutes and stirred again. Stirring and letting stand for at least ten minutes is part of the key to the creamy consistency. It may not need extra time in the oven. Just stir and let stand and stir again. I can't wait to try it again with a blender and the right ingredients!