Creamy and satisfying, this mac 'n cheese recipe gives one a rush of euphoric satisfaction! You can barely tear yourself away from this delightful concoction, both filling and just satisfying overall...
Carol has always posted delicious vegan recipes and this one is no exception. I used lots of paprika which gave it a lovely color. The kids doused it in ketchup, but still ate the whole thing. I didn't tell them it was vegan, and they never even noticed, which in itself is an excellent recommendation. ;-) Thanks Carol!
We are definitely macaroni hounds and this recipe,well' in a word is awsome . You go girl and create more man pleasin' vegan meals like this one. Oh yeah baby just one more helpin' of this. M.shane (ailsa's hubby)
This is a great starting point for getting the ratios right with nutritional yeast sauces. I like to use this to stretch out my supply of Daiya, as well. Warning: if you try to bake this into a traditional mac and cheese casserole, it turns sweet... So stick with the stovetop directions!
We liked this! Used half garlic and half onion powder, total 1 tsp. Red pepper paste may be used in place of paprika (use 2 tsp), or use salsa (1/4 cup) for Mexican mac&cheeze. Recipe needed as much as a cup more milk, so it covered 10 oz. macaroni easily. Edit: I just realized what I left out of the comment before. To make this recipe taste cheezy, you need to add some lemon juice (bottled or fresh but fresh is better) or vinegar. For this recipe, I would suggest a tablespoon or more.
Overall, this is a good vegan mac and cheese recipe.<br/><br/>The good: The texture is perfect! It's creamy and thick, just the way you want it to be.<br/><br/>The bad: I don't think the flavor is quite right. I added some onion powder for a little extra tang, more mustard (both prepared and powder), and more salt. The flavor was pretty good, but I don't think you're going to trick any non-vegans into believing it's "real" mac & cheese.<br/><br/>Overall: This is still a very good recipe. We ended up adding stewed tomatoes, broccoli, and vegan not dogs to make the meal, and we enjoyed it very much. I ate the leftovers the next day, so that's a pretty good testament!<br/><br/>Just a note: we added twice the amount of pasta than the recipe called for because we seemed to get A LOT of cheese sauce. FYI
This is a nice starter recipe, and I found that adding the juice of half a lemon gives it a bit of a bite, like boxed mac and cheese.
Compared to a few of the other vegan mac and cheese recipes I've tried this one was the best. Still wasn't spectacular, but definitely edible. I don't know if it made it better or worse, but I used vanilla almond milk instead of soy milk because I didn't have any soy milk on hand. I think maybe the extra sweetness helped a little bit though...
"Mom, I thought we don't eat cheese!" --from the mouth of my 7 yr old DD while we were eating this. Both of my kids LOVED this quick, easy recipe. The nutritional yeast does a good job of making it "cheesy." It would be easy to make this more "grown-up" by mixing in some broccoli, etc. Thanks for posting this; I have a feeling the kids will be requesting it quite often. UPDATE: Very easy to double this recipe!