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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!
- 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.
- 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.
- Add noodles to cheese mixture. Mix well.
- Place in lightly oiled casserole dish, top with pats of margarine.
- Bake at 350°F for 20 minutes. Allow to cool before slicing.
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.
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 purÃ©e some onion & garlic? Also, too much tahini... maybe down 1/4th? As is is not for company, but a strong foundation.
Awful. I'm judging it against Kraft, but I would not eat it. It tastes like what it is.