15 Reviews of The Best Vegan Macaroni and Cheese Ever

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 #1145617

On Jan 26, 2009

I made this recipe last Super Bowl and plan to do the same this year, it's really good. FYI brewers yeast is very different from nutritional yeast yikes! you should try again with nutritional, that's what makes it "cheesy"

From: I_heart_seitan

On May 26, 2008

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!)

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!

From: colonial homeschool ma

On Jul 8, 2008

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.

From: rk vegan girl

On Dec 4, 2008

I like this recipe.

From: Chef #974490

On Oct 1, 2008

This is the best!! Boyfriend isn't even vegan and asks for this dish all the time!! We love it!

From: punkarooni

On Jul 24, 2007

I made this for a houseguest that is vegan. My first attempt at vegan cooking and she loved it. Thanks!

From: ZipperxZombie

On Jun 4, 2009

Obviously this won't be like a box of Kraft! Nor will it be like the homemade stuff you got as a kid from your granny. Why? There is no cheese! I don't see why Chef #1202350 was expecting that. Its still a tasty recipe all the same! I don't recommend this dish, for someone who's just getting off dairy. Or for someone who lives off of prepackaged garbage. They will notice and most likely turn their nose up at this. For everyone else, go for it! This faux mac and cheese knocked my socks off!

From: Chef Pam W

On Jun 24, 2007

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)