The best vegan mac and cheese (in the entire world)
I’m not claiming this is the best vegan mac and cheese. Someone else is, and I’m quoting this person. All I’m doing is saying it’s really really good. It’s by no means a substitute for KD, but call me crazy, it may even be better! There is something about that salty, nutty, cheesy flavour of copious amounts of nutritional yeast that makes this dish something you crave for as a midnight snack. The following recipe makes a lot of pasta, but in all honesty, I can eat all of it in a couple days if I’m not careful. So let that be a warning to you. If you are weak like me, you may only want to make half the recipe.
Best Vegan Mac and Cheese (recipe source)
- 1 1/2 pounds whole wheat pasta (I use two boxes of whole wheat macaroni or fusili pasta)
- about 1 1/2 cups unsweetened nondairy milk
- 1 1/2 cups nutritional yeast
- 3/4 cup canola or vegetable oil (original recipe says 1 cup, but that seemed gross to me. You can decide how much oil you want to use. Sometimes, I only use 1/2 c. and it’s fine)
- 1 cup water
- 1/3 cup tamari or soy sauce
- 1/4 block firm (not silken) tofu (NOT from frozen)
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon yellow mustard
- vegan bread crumbs (like cornflake crumbs or make your own) (optional)
- 2 green onions, chopped (optional)
- Preheat oven to 350 degrees Fahrenheit. Boil water in a big pot and cook pasta according to package directions.
- Add all of the “cheese” sauce ingredients in a blender and process until smooth. Once pasta is cooked, drain and put it in a 9×13″ baking pan. Pour the “cheese” sauce over the pasta and mix.
- Sprinkle top with breadcrumbs and green onions, if using.
- Bake uncovered until the top of the pasta looks slightly browned and crispy, about 15 minutes.
This should serve a lot of hungry people.