Comments on: Mac and Cheese. Cheeze? Yeast?

By: pretty kitty knitty city » Blog Archive » Mac and yeasts

pretty kitty knitty city » Blog Archive » Mac and yeasts — Tue, 29 Jul 2008 07:11:10 +0000

[…] I made mac and yeast from Vegan Yum Yum with whole wheat pasta. I think this recipe is very yummy and the yeast […]

By: Kim

Kim — Thu, 03 Jul 2008 15:36:21 +0000

Out of everything i’ve tried from your blog this is my favorite! I’ve made it several times (always baking it with broccoli or some type of veggie, and sometimes adding sauted tofu). Thanks!

By: missflyy

missflyy — Thu, 29 May 2008 03:18:45 +0000

I tried the recipe and it kinda tasted like peanut butter or some type of nut…wierd but it was still edible…i think it was the miso or tahini..go easy on does 2 items and it should be ok:)

Hey! Yeah, I’d say it was definitely the tahini. Some brands are stronger than others (and the roasted version has a more peanutty flavor than the raw), so using less should be better for you!

By: Chelsea

Chelsea — Tue, 13 May 2008 02:34:07 +0000

I made this the other day for a party. Amazing. Even my carnivorous brother who scoffs at veganism chowed it down. Well done!

By: VeganYumYum » Flaky Pizza Purses and Sheese

VeganYumYum » Flaky Pizza Purses and Sheese — Sat, 03 May 2008 23:03:18 +0000

[…] while back I mentioned that I had found a vegan cheese that was pretty damn good. I’ve spent some time […]

By: Ashley Carter

Ashley Carter — Sat, 03 May 2008 18:01:20 +0000

I tried this last night and it was great. I especially liked it because even when I though I had absolutely no food in my house, I was able to make it out of the staples I always have on hand. I’ve always made the more simple Nut. Yeast Cheese recipe in the New Farm Cookbook, but yours has way more flavor and is probably a lot healthier. Great job.

By: rachel

rachel — Tue, 22 Apr 2008 04:02:10 +0000

This was super delicious - I followed the recipe exactly, the sauce was beautiful! I did whisk the heck out of it, maybe that helps. I added sesame seeds to the breadcrumbs, and it was heavenly.

I named this Noochy Noodles - that way no one expects the cheese. And it’s cute.

By: Alexandra

Alexandra — Mon, 14 Apr 2008 22:39:19 +0000

i’m not sure if i did something wrong but i didn’t like how it came out at all. i just spent 2 hours trying to perfect it (i’m awful at baking) only to be disappointed when i took the first bite. i didn’t have any miso on hand so i left that out completely… could this have caused it? the sauce wasn’t smooth when i took it out of the oven, either.

By: Laura

Laura — Wed, 26 Mar 2008 18:03:34 +0000

Nice reflections on the controversies surrounding vegan Mac & Cheese. I hit on an improvement for color - since some recipes call for tumeric (or, god forbid, dyes). Saffron threads. They start out red but put them in the sauce first thing and by the time you’re adding sauce to pasta a beautiful bright yellow color has been leached out of them. This yellow blends with the beige of nutritional yeast to approximate something made with real cheddar. And before people jump all over me saying saffron is too expensive, I got a small vial of it at Trader Joe’s for $2.29 and a small vial goes a loooong way. Also perfect because it doesn’t add a contrasting flavor to the dish a la tumeric. Enjoy!

By: stidmama

stidmama — Mon, 03 Mar 2008 04:34:09 +0000

Jody, I don’t know if Lolo responded to your question by email, but at our local food co-op there are a couple of vegan cheeses that are decent. Vegan Gourmet has some shreddable cheeses that taste pretty good and have almost the same mouthfeel as dairy cheese. You can reach their website via Google.

Also, there is an “Uncheese Cookbook” by Joanne Stepaniak our family uses that has great recipes for cheesy sauces and such.

Hope this helps.

And Lolo — when are you going to post part two of vegan cheeses?