The Best Vegan Macaroni and Cheese Ever

4.5(32)

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.

by katedanger·published 2006-08-07

Open original recipe

Low Cholesterol

Servings

6 serving(s)

Total time

8 min

prep 8 min

Calories / serving

961 kcal

Ingredients (11)

serves

1 1/2 cups plain soymilk
1 cup waterwater
1/3 cup tamari or 1/3 cup soy saucetamari
1 1/2 cups nutritional yeastnutritional-yeast
1 tablespoon paprikapaprika
1 tablespoon garlic powdergarlic-powder
1 tablespoon saltsalt
3 ounces firm tofutofu
1 cup canola oilcanola-oil
1 1/2 lbs macaroni noodlesnoodle
2 teaspoons mustard (optional)mustard

Instructions (5 steps)

01Preheat oven to 350°F.
02Boil water in a big pot for the pasta.
03All of the ingredients sans pasta can easily go in a blender (liquid and powdered) -- this is by far the easiest way.
04Once pasta is cooked, drain and put it in the baking pan pour the cheese sauce over the pasta.
05

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.