The search for the ultimate vegan mac’n’cheese continues

4 Nov

As you all know, part of the premises of this blog are that vegan foods can be just as good if not better than non-veggie meals. Also, that you can make vegan foods that taste and/or eerily resemble “the real thing”. There are some foods, however, which probably will never even come close to the real thing. Mac’n’cheese is one of those. Being the stubborn human that I am,  I refuse to accept this fact and have embarked on an odyssey in search of the (ta-tee-ta-da) ultimate vegan mac’n’cheese. I will admit to you, dear readers, right now, that THIS is not it. However, it is creamy, rich, flavorful and SMELLS like the real thing, so, HEY we’re getting there! And as far as taste goes, it definitely hits the spot. So there you have it, cheap, quick and sort of cheesy, definitely mushroomy and moderately goulashy vegan mac’n’cheese.


– Mags

The Goulashy aka vegan mac’n’cheese


The Goulashy


1/2 bag Gluten Free Shells pasta (if you are not GF, regular pasta works as well, of course)

1-1/2C unsweetened soy milk

1 Tbs corn starch

1/2 C nutritional yeast flakes

1/2 C plain soy yogurt

1 tsp dijon mustard

1 tsp peanut butter

1 tsp miso

salt and pepper (to taste)

1/2 tsp paprika

1/4 tsp chili powder

1/4 tsp turmeric

1/2 container cremini mushrooms

2 cloves garlic minced

1 Tbs olive oil


Boil pasta according to instructions to al dente.

In the meantime, heat up olive oil and saute sliced mushrooms. After they have coated in oil and started to change color, season with salt and pepper. This makes them aromatic. Add garlic at the end until just starts to get golden. Set aside.

After pasta is al dente, drain it and prepare the cheese sauce in the pot:

Heat up soymilk and whisk in corn starch. When the milk begins to thicken, add the nutritional yeast and whisk in. Add the “wet flavorings” ie. the peanut butter, miso, dijon mustard and yogurt and whisk in . Add the dry seasonings and whisk. Fold in the pasta and coat thoroughly with cheese sauce. Add mushrooms and garlic and serve.

Is also great reheated the next day.


It looks and smells like mac'n'cheese - but does it taste like it? Only YOU can find out!











Ideas for future endeavors:

* use almond or cashew butter or tahini – almond butter will add a mildly sweet taste and add more texture, cashew butter will make it much more creamy and tahini will make it creamy, thick and almost swiis cheese flavored (slightly bitter after taste)

* shred in vegan cheese in block form for more cheesy texture

If you have any ideas or experiences with vegan mac’n’cheese please share!! We’d love to hear from you!


2 Responses to “The search for the ultimate vegan mac’n’cheese continues”

  1. Nashvegan November 4, 2009 at 3:43 pm #

    The ultimate vegan mac & cheese EXISTS and I have cooked/eaten it. You just have to get your hands on some Daiya shreds, available from various online vegan retailers (just pick the one closest to/in your state for prompt delivery). I got mine from Cosmo’s Vegan Shoppe in GA since I’m in TN and it was delivered the next day.

    I’ll be posting about Daiya on my blog soon, but in the meantime, I used an altered version of this recipe:

  2. Mags + C November 5, 2009 at 9:33 am #

    Thanks Nashvegan! It’s funny – I just came across Daiya this morning and they do distribute it in our town, so I’ll be playing around with it soon! Thanks for bringing it up!

    – Mags

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