Total Time
50mins
Prep 20 mins
Cook 30 mins

yummy yummy in your vegan tummy Get out three pots, por favor. Super intensive recipe!

Ingredients Nutrition

Directions

  1. Pot One: Pasta.
  2. • Make pasta.
  3. • Drain.
  4. Pot Two: Rue.
  5. • Combine butter sub, flour, and salt over low heat. RUE!
  6. • When bubbling, gradually add the soy drink.
  7. • Cook and stir until it is thick and begins to bubble.
  8. • Remove from heat and add the "cheese" from the third pot.
  9. Pot Three: Cheese :D.
  10. • Mix nutritional yeast, cornstarch, flour, and salt in a small saucepan.
  11. • Add water, oil, and mustard.
  12. • Cook until it thickens and bubbles.
  13. • Add it to the white sauce form the second pot.
  14. Baking!
  15. • Preheat oven to 375°F.
  16. • Mix cooked pasta with cheese sauce.
  17. • Pour into a greased casserole dish.
  18. • Top with bread crumbs.
  19. • Bake for 30 minutes.
Most Helpful

Made this for my vegan son, and myself! This is delicious, for anyone who is watching their weight, lactose intolerant, or just plain vegan. The taste and creaminess is right on the mark, and benefited by the Dijon mustard, (gives it a bit more color too). I did add some minced onions, (just because we like them) and some paprika to the top. Thanks, Vegan Baker 900! This is a keeper!

Andi of Longmeadow Farm April 01, 2007

Very creamy and delicious! Sure to be making this again! Not sure what's up with another reviewer's statement, "tastes too much like macaroni and cheese." huh????

Breakfast at Tiffany's October 07, 2010

I have to be honest. I was VERY skeptical but this was really good. It tasted just like the mac & cheese I remember. It was a little difficult having 3 pans going at the same time but it all worked out.

kyepsen January 10, 2010