Mac & Cheeze (take 2)
January 5th, 2009
Stumble it!
I like trying different recipes for mac & cheeze. I make my own version most often, but I’m always up for improving and changing my recipes when I can.
Recently, I saw that VegNews had an interesting recipe. They use potatoes and carrots for the base (certainly healthier than my version) and cashews for the creaminess. I’m a huge fan of cashews to make sauces rich and creamy. So I made the recipe and was intrigued. The texture was AWESOME, the color was good, it was a little on the salty side… overall really nice. But it tasted a little too vegetable-y for my liking.
Now, vegan mac & cheese doesn’t really taste 100% like the non-vegan stuff. And that’s cool with me. I just want it to taste good, and to satisfy a craving for a creamy baked pasta dish, you know? My other post has more of my thoughts on that.
I decided to combine my recipe with with the VegNews recipe. I kept the potato and the carrots for the base, added some of my favorite flavorings, and left out some of theirs. For example, I took out the onion/garlic/shallots. I’m not the biggest fan of those things to begin with, but I don’t ever remember having mac & cheese taste like onions. I know I just said it doesn’t have to taste the same, but those just aren’t the flavors I think of when I imagine mac & cheese, you know?
Again, for easy link finding, here’s VegNew’s awesome recipe. And without further ado, here’s my interpretation:
VegYum Mac & Cheeze
Serves 3ish
8-10 Oz Whole Wheat Rotini
2 Cups Steamed Broccoli Florets
2 Pieces of Bread, toasted and ground to breadcrumbs
1 Cup Peeled, Finely Chopped Potatoes
1/4 Cup Peeled, Finely Chopped Carrots
1 Cup Water
1/3 Cup Raw Cashews
1 Tbs Miso (any kind, I like red)
1 Tbs Tahini
1 Tbs Lemon Juice (sub: 2 tsp White Wine Vinegar)
1/2 tsp Dijon Mustard
1/3 Cup Earth Balance Margarine
1/3 Cup Nutritional Yeast
1 to 1 1/2 tsp Salt
Black Pepper to taste
Paprika for sprinkling
Preheat oven to 350º
Heat a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
Meanwhile, steam broccoli and set aside. I use my rice cooker. Simply put the florets in the cooker with 2-3 Tbs of hot water and turn the cooker on. Broccoli will be bright green and tender-crisp when done. Don’t forget about it in there–it’ll finish cooking before the rice cooker clicks off, so if you forget about it, you’ll overcook your broccoli. Mine takes less than 10 minutes to cook.
Make sure the carrots and potatoes are chopped very small; this will reduce the cooking time greatly. Place the chopped potatoes and carrots in small sauce pan that has a lid. Add the 1 cup of water. Boil covered until tender, 10-15 minutes.
While the potatoes and carrots are cooking, add the remaining ingredients to the blender (cashew, miso, lemon juice, mustard, earth balance, nut. yeast, salt and pepper). Once potatoes and carrots are done cooking, add them and their cooking water to the blender as well. Blend until VERY smooth. If needed, add soymilk or water 1 Tbs at a time to thin. Taste for seasoning.
Toast the bread and process into crumbs.
Toss the cooked pasta and broccoli with the sauce. Place in a casserole dish and top with breadcrumbs, black pepper, and paprika.
Bake for 25 minute at 350º F until browned and bubbly. Serve.
I think I’ll make this version whenever I have potatoes handy. It’s a tiny bit lighter than my other version, but it still has a lot of flavor and creaminess. And it saves on soymilk, too!
Entry Filed under: dinner, fake cheese, pasta, recipe, sauce/dressing
108 Comments
1. kerry | January 5th, 2009 at 12:51 am
Oh my goodness–I cannot wait to try this!
2. marika @ madcap | January 5th, 2009 at 1:14 am
You know I’ve never made a veg version of mac and cheese, and I’ve been wanting to for so long – there is something so great about a creamy pasta dish – total comfort food, perfect for this frozen weather…this looks so delicious, can’t wait to try it!
3. Vegetation | January 5th, 2009 at 1:34 am
Oh! Yum! Vegan Mac and Cheese is one of the few things my kids are always asking for and this sounds so good! I can’t wait to try it.
4. Amira | January 5th, 2009 at 2:22 am
that looks so amazingly delicious! I’ve tried different vegan mac n’ cheeze recipes out on my sister (extremely non-vegan sister) and she would eat like two bites and be like ‘gross’ but I’m not giving up I’m definitely going to make this one for her and hope for success! Thanks heaps
5. lucy | January 5th, 2009 at 3:02 am
The Swiss version of mac+cheese (älpermagrone) includes potatoes, but not other vegetables, though that would be interesting. Your flavourings, too, look great.
6. shaz | January 5th, 2009 at 3:45 am
i can’t do the cashews. we have food allergies egg, milk and peanuts i am not doing tree nuts right now, what could i do instead?? it looks so good
7. Kimberly | January 5th, 2009 at 5:02 am
Mmm… I haven’t ventured to make any kind of vegan mac’n'cheese type dish but I think this recipe has swayed me. I’m adding this to my recipe queue to try out in the next few weeks. The creamy pasta dish looks like the perfect winter comfort food!
8. DJ Karma (VegSpinz) | January 5th, 2009 at 5:51 am
I’ve been making the VegNews recipe for quite some time now, and now I’m intrigued by your version. I too revised the recipe, but I left in the onions (because I love them in everything). I never really liked mac ‘n’ cheese when I was omni, so to me, it tasted fantastic, but my friends and family thought my version wasn’t quite “right” as well… good, but not right. So I added nutritional yeast and a half block of Follow Your Heart Vegan Gourmet- Cheddar style, because it has that sort of processed nacho-y flavor, and they loved it. I still make it “my” way pretty often though!
9. jane | January 5th, 2009 at 6:17 am
Mmm… looks yummy!
10. Ed Coffin | January 5th, 2009 at 6:55 am
That looks like a pretty tasty mac and “cheese”!
11. Jenny | January 5th, 2009 at 8:13 am
Mmmm… I’ve been craving a dish like this! I love comfort foods such as these. Hubby does too. Thanks for sharing this recipe! :)
12. Melinda | January 5th, 2009 at 8:29 am
I can’t wait to try this – both versions. Thank you so much for sharing it. Happy eating!
13. Shelby | January 5th, 2009 at 8:50 am
I’ve never had Mac & Cheese with cashews but I cannot even tell you how good this looks right now!!!
14. caroline | January 5th, 2009 at 9:07 am
Holy Mac and Cheese, Batman! That looks and sounds divine! What an interesting take on M&C, cool! :)
15. Lisa | January 5th, 2009 at 9:35 am
This looks so tasty and I really want to try it but I have an aversion to nutritional yeast. Is this common? I don’t know any other vegans, so I don’t really have a point of reference besides my own.
16. John | January 5th, 2009 at 10:06 am
You don’t say what to do with the potatoes and carrots once they’re cooked. I assume you add them, with cooking water, to the blended ingredients. Or do they just add an earthy bouquet to the kitchen aromas?
17. Melissa | January 5th, 2009 at 12:51 pm
also good additions to a vegan mac & cheese is a bunch of roasted (with olive oil/salt/pepper) cauliflour or broccoli.
so good!
18. JennyBakes | January 5th, 2009 at 1:08 pm
My inlaws went through the Weimar Institute in California and when they came to visit made that version of mac and “cheese…” it was very similar with the cashew cream, but otherwise was only onion powder, garlic powder, onions, and pimentos. I kept saying “I can’t believe I like this,” as someone who adores mac and cheese.
19. Marianne | January 5th, 2009 at 1:24 pm
I’m definitely no vegetarian or vegan, but I’d totally eat that dish. And I’d throw the onions back in, since my mom always made mac & cheese with onions :)
20. Eric Prescott | January 5th, 2009 at 1:29 pm
Thanks for helping me figure out what to make for dinner tonight.
21. Jahzara Design Studio&hellip | January 5th, 2009 at 1:55 pm
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22. chow vegan | January 5th, 2009 at 2:06 pm
I don’t normally eat mac and cheeze as I didn’t grow up with it, but that looks awesome! Now I want to try some! :-)
23. Lily | January 5th, 2009 at 3:41 pm
Is that a Le Creuset baking dish? I just bought one a few weeks ago and have been using it obsessively. Now I have another recipe to try it with! Thanks!
24. Bianca- Vegan Crunk | January 5th, 2009 at 3:55 pm
I’ve seen that VegNews recipe but haven’t tried it. The potato/carrot base sounds interesting. I honestly haven’t tried a vegan mac & cheeze recipe that I didn’t like.
25. DJ | January 5th, 2009 at 4:37 pm
This looks delicious, creamy and a novel twist on the usual nutritional yeast sauces.
26. RuthieAA | January 5th, 2009 at 8:15 pm
I saw this on your blog this morning, and came home to make some approximation of it this evening. I substituted almond butter for the cashews because like the commenter above, I can’t eat cashews. (And also peas for the broccoli just because we didn’t have any broccoli left in the house.) It was very tasty! My child refused to even try it, so I don’t know whether he liked it.
I think if you are allergic to tree nuts, one good substitution for nuts or nut butter in a recipe like this is tahini. I see that it’s an ingredient here anyway–just put in 1/3 cup of tahini in place of the raw cashews and see how that goes. Sesame seeds aren’t tree nuts. Another possibility is sunflower seed butter.
27. Erin Ruth | January 5th, 2009 at 8:36 pm
How funny- I just made your other version for the first time yesterday (which was delicious)! Can’t wait to make this one now too!
28. Eric Prescott | January 5th, 2009 at 9:23 pm
Holy smokes, this is good, even though I messed it up.
I didn’t read all the way through before cooking (typical me), so I added the broccoli and black pepper to the blender. Only after did I realize that everything “except” the breadcrumbs also meant except the broccoli, black pepper, and paprika (fortunately I caught this before blenderizing the paprika).
Despite this, and other errors (I’m a klutz in the kitchen), it turned out to be very delicious. Perhaps you’ve come up with an idiot-proof recipe!
Oh dear, Eric, that’s my fault, not yours! I’ll edit the directions to be clearer! Glad you liked it anyway!
29. Theresa | January 6th, 2009 at 1:10 am
I made this tonight for my mom who’s a celiac and a vegan, and it was very good. I used brown rice macaroni pasta. To make the breadcrum, I mixed almond meal with paprika, italian seasonings, and some melted butter, and it baked into a delicious gluten-free topping.
30. Veganik | January 6th, 2009 at 8:24 am
Hi,
I have been reading your blog quite a while, and have always been impressed with your photography and recipes.
I thought you may be interested in an Australian interpretation of mac’n'cheez: http://veganik.wordpress.com/2009/01/05/basic-fake-cheese-pasta-sauce/
-Veganik
31. vegan-x-cupcake | January 6th, 2009 at 12:26 pm
Wow this looks creamily delicious. I’ll try this recipe soon!
32. Chrissy | January 6th, 2009 at 1:18 pm
I am going to make this next week. My kids are going to love it. Thank you for sharing.
33. Melinda | January 6th, 2009 at 1:31 pm
Wow – this is soooo good! I made the VegNews version and look forward to trying your version soon.
I was dubious until I tasted the finished sauce. Then I couldn’t wait for it to come out of the oven. Super! Thank you again for sharing.
34. allularpunk | January 6th, 2009 at 3:44 pm
sounds totally delicious!
35. Miss Marie | January 6th, 2009 at 6:49 pm
I’ve been wanting to try something like this for some time now. The pictures look delicious!
36. Holly Haymaker | January 6th, 2009 at 8:57 pm
oooh that looks so good! i think it would be good with some red bell pepper too. im always looking to add more veggies to my pasta.
37. jd | January 7th, 2009 at 6:21 am
I’m probably the only person alive who doesn’t like mac & cheese, but I will admit: I’m tempted by this.
Cool.
38. Pearl | January 7th, 2009 at 3:42 pm
Mmm looks yummy!
Quick question: what camera do you use?
39. Megan | January 7th, 2009 at 5:04 pm
My taste buds are currently freaking out, seeing as how this dish is currently incubating in my oven!!
Many thanks!!
40. Kristen's Raw | January 7th, 2009 at 9:35 pm
Looks great. My husband would love this recipe interpretation of yours – thanks for sharing!
Cheers,
Kristen
41. Kala | January 8th, 2009 at 12:57 pm
Oh yum, I’m always looking for a good mac and cheeze recipe!
42. Elizabeth | January 9th, 2009 at 11:24 pm
Yum. Hello, tomorrow night’s dinner.
43. Leonie | January 10th, 2009 at 5:11 pm
Hey!
I have already tried some of your recipes, and we all loved them. Today I made this one and I’ll certainly make it again!
44. Erin Cathleen | January 11th, 2009 at 3:21 pm
Beautiful! Y’know, I saw a similar recipe in this month’s “Shape” magazine that called for cauliflower (and real cheese, but obviously one can sub). I’m definitely going to give yours a try!
45. Elizabeth | January 11th, 2009 at 8:43 pm
I made this the other night and it was absolutely DELICIOUS. Absolutely perfect.
46. Alexandra | January 12th, 2009 at 2:41 am
I must say your photography is stunning!! all your food photos are delectable…I can almost see myself becoming a vegan if I get to eat the types of food you create :)
47. Becca | January 12th, 2009 at 1:01 pm
We made this for lunch yesterday and it was amazing.
In fact, I just ate some of the leftovers for lunch today, so I can verify that it even reheats well.
Delicious!!
48. Ryan Kennedy | January 12th, 2009 at 1:46 pm
My wife and I made this for dinner last night. As a long time lover of the original Kraft, blue box Mac and Cheese, this recipe had many expectations to meet. It’s simply fantastic. It’s hard to believe that you can make a sauce so creamy without any dairy (we didn’t even need to add soy milk). We weren’t really able to pull off bread crumbs, so we took eight of the whole wheat saltines and crumbled them on top…fantastic!
My only regret is that the pasta and the broccoli was slightly undercooked. We thought the baking in the oven would finish them off, but not enough. So next time an extra few minutes pre-cooking for those items.
Also, I think this is more like a 4 serving recipe. We did the math on it and it’s something like 2,100 calories for the whole thing. Even divided into quarters, it’s still a pretty huge portion.
49. EmLa | January 12th, 2009 at 10:34 pm
Great recipe! I made it and loved it. Next time, I think I’ll up the potato/carrot amounts- it was super, super rich and creamy, so much so that I think I would prefer more vegetables and fewer nuts next time- but that’s just me. I definitely plan on making it again, next time doubling the amount of sauce and saving it for dipping crackers, veggies, chips… Delish!
50. Kristen | January 16th, 2009 at 9:02 am
soooo good. had it for dinner last night and am having left overs for lunch today. but i couldn’t wait for lunch and sneaked a taste. it’s even good cold!
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52. Gemma | January 19th, 2009 at 9:03 pm
Am in the midst of making this vegan yumminess, and seeking help, please.
How much cooking water?
And what do you do with the cooked potatoes and carrot?
Sorry if it’s not clear — you cook the potatoes and carrots in 1 cup of water, and everything, including the water, goes into the blender with the rest of the sauce ingredients.
53. shaun.marie | January 20th, 2009 at 2:55 pm
Wow, this looks like the ultimate mac n cheez! I like that you used miso, mustard, AND nutritional yeast – very cheez-inducing flavors. I can’t wait to try this.
54. Laura | January 20th, 2009 at 5:51 pm
I didn’t have any cashews, so I used a few tablespoons of tofutti cream cheese instead, and it turned out great! Total comfort food.
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56. Shelley | January 23rd, 2009 at 2:42 pm
i thought maybe the nutritional yeast taste was a little noticeable, but other than that it was really good, and that taste went away upon reheating. even my carnivore bf was diggin’ it. the only adjustment i think i would make is the sauce to noodles ratio – when you bake it as is the top layers don’t end up quite as creamy as one might like. enjoy!
57. Abby | January 23rd, 2009 at 9:11 pm
Hi there! I totally admire people who could live a healthy lifestyle and ingest healthy but scrumptious meals. I read your blog although you don’t know me coz I really find it interesting. BTW, I changed my blog address to http://www.justsweeterthansugar.blogspot.com./ Feel free to visist ir anytime ;) Thank you and keep posting ;)
58. verydeliciousveggie | January 23rd, 2009 at 9:23 pm
Made this last night – YUM!
59. reilly | January 23rd, 2009 at 9:49 pm
I was just wondering how important it is to use red/yellow potatoes (as specified in the VegNews recipe) instead of a baking or russet potato?
60. gingerbread bread with hi&hellip | January 26th, 2009 at 9:53 pm
[...] night im making mac and cheese. i found this yummy recipe from veganyumyum.com. in preperation for dinner tomorrow, i pre-cut the broccoli and carrots ill be using. i had some [...]
61. evaberry | January 28th, 2009 at 1:08 pm
I just made this sauce to make cauliflower and cheese and it is to die for! I was wondering whether you have tried freezing it? I have quite a lot left over…
62. Koko | January 30th, 2009 at 2:21 am
This looks amazing. I’ll definitely be trying the recipe out in the next few days!
63. Wannabe | January 30th, 2009 at 8:24 pm
Bless you! I made this last night and it was INSANELY good. I hate fake cheese of all kinds but my daughter has been begging for Mac & Cheeze for a while so I made this…I can’t believe how creamy and delish it was. Thank you soooo much!
64. vkrees | February 5th, 2009 at 6:32 pm
wow. this makes me really wish i had a kitchen. this looks amazing. well done. =]
65. viedma | February 16th, 2009 at 9:22 pm
I made this for dinner tonight and it’s absolutely lovely! The potatoes and carrots give the sauce a nice, thick body w/o a lot of processed ingredients. I also added a tsp each of onion powder, garlic powder, red pepper flakes and turmeric as I’m a spice junkie. This is my favorite vegan mac ‘n’ cheese recipe, thank you for sharing!
66. Erin | February 17th, 2009 at 6:30 pm
I have to tell you that I L.O.V.E. this recipe!!! I’ve made it 1 time a week since you blogged it! Even made it for a Superbowl party… EVERYONE fell in love with it! Thank you! Thank you!
67. well vegan mac & chee&hellip | February 20th, 2009 at 9:37 am
[...] and when you’re ready to try it again… I love love love the vegan Mac & Cheeze recipe from Vegan Yum Yum. __________________ Shannon – Mom to three cool [...]
68. Editor’s Pick: Part&hellip | February 24th, 2009 at 4:32 pm
[...] Yum Yum make Mac & Cheese, minus the cheese & yet it still looks [...]
69. Samantha | February 28th, 2009 at 10:17 pm
This recipe is perfection! I couldn’t believe how thick the cheeze was, and absolutely delicious to boot.
Thank you for sharing the recipe :]
70. Mac & Cheese Minus th&hellip | March 5th, 2009 at 11:32 am
[...] not minus the taste. Recipe. Spread the [...]
71. Sandy Newman | March 6th, 2009 at 7:28 pm
I made this tonight and it was excellent! I used macaroni instead of rotini, but otherwise I followed the recipe exactly. I would not say it tastes like mac and cheese (I’ve been vegan for a year now and I can’t find anything that really tastes like cheese), but as someone else said it is just a great creamy casserole. Next time I would increase the broccoli to 2 1/2 to 3 cups because we love it and I thought it could have used a bit more. Other than the fact that you use a lot of pots it is an easy recipe. I don’t know if I am allowed to say this but I thought it was much better than the “Mac Daddy” recipe in Veganomicon.
72. Jason | March 15th, 2009 at 8:48 pm
Just had this for a late dinner and have to agree with the consensus — awesome! I actually doubled the recipe and will be bringing some leftovers to work for lunch a couple of days this week.
By the way, you mention tahini in the ingredients list, but don’t explicitly explain when to use it. I assume you simply forgot to add it into your list of what to add to the blender before the carrots and potatoes.
73. Forex Trade Size | March 18th, 2009 at 4:26 pm
fine, cool as well as bad
74. Allison Rivers Samson | April 6th, 2009 at 10:21 pm
Hi Lolo, I’m so excited that you tried my recipe and put your own twist on it. I’ll have to try your version some time, though I was intentionally not using nutritional yeast since some people don’t like its flavor. I love that you added miso. Your blog is fab!
75. what my dad ate last nigh&hellip | April 7th, 2009 at 3:13 pm
[...] what my dad ate last night? sooo i’ve been really into the vegan “cheese” lately. there are these two different recipes that i especially enjoy, one is “new millennium mornay” from vegan planet, and the other can be found here. [...]
76. reilly | April 8th, 2009 at 10:31 pm
Okay, so I’ve made this recipe like four times so far, and it’s amazing! My whole omni family loves it and even requested that it be present on easter sunday!
It seems pretty fool-proof, as well, I never have all the ingredients (like tahini or miso) but it always comes out fabulous! I even use tofu instead of the cashews sometimes, because my niece has a nut-allergy, and the taste and creaminess don’t change at all!
77. LJ Haynes | April 16th, 2009 at 10:08 pm
Awesome! I’ve made the recipe as is and I’ve also substituted onions and sweet potatoes for the carrots and potatoes. It still comes out great.Thanks for the lovely recipe!
78. Nat | April 19th, 2009 at 3:28 pm
Thank you SO MUCH for this fantastic recipe! I’ve been making my own version of mac and cheese for a couple years now, and though it’s very delicious, it’s not nearly as healthy as this, and it’s a bit heavier.
I was truely blown away by this recipe. I didn’t have tahini so I used hummus instead, and it actually worked really well! I added a little more potatoes and carrots than was called for too. Though it’s a bit more work than my usual recipe, it’s definitely worth the effort. Thanks again!
79. Cogitatio » Blog Ar&hellip | April 22nd, 2009 at 4:33 pm
[...] Torsdag Frokost: Smoothie Lunsj: Couscoussalat Middag: Vegansk Mac and Cheeze [...]
80. Erin | April 29th, 2009 at 4:56 pm
For all of the nut allergies.. another possibility is to use blended cannellini beans. I don’t have an allergy, but every time I buy cashews for a cream sauce, my husband eats them… they are his favorite :) I finally figured out that the beans make a pretty good substitute.
81. Lea | May 5th, 2009 at 6:32 pm
I’ve made this mac and cheese recipe about 5 times in the last two weeks. It is amazing!
82. Creamy Brown Rice & B&hellip | May 8th, 2009 at 2:10 pm
[...] Adapted from Vegan YumYum [...]
83. reilly | May 25th, 2009 at 3:10 pm
I would just like to tell you again how much I love this recipe! Even though I love your mac n cheese recipe, this is the only one I make anymore – I love pretending it’s miracle food because it has vegetables in it.
Now that I actually have some tahini, I actually prefer this without! So yeah: this is so so good, omnis love it, I want to roll around in this sauce.
84. Chris | June 1st, 2009 at 9:43 am
Just wanted to tell you I finally got around to making this recipe, and me and the girlfriend loved it! Thanks for all of your great recipes!
85. Cheesecake Recipes | June 17th, 2009 at 2:24 am
I just came across your website, very cool. This is an amazing looking cheesecake, I hope to have time later this week to bake it! Do you know of a healthier alternative to using regular cream cheese? Cheesecake recipe
86. Lee | June 23rd, 2009 at 6:24 am
Switched to vegan from vegetarian three months ago and love the recipes and blogs on the web and I am trying out loads of them.
Not a huge fan of conventional mac and cheese, but I love this recipe. Added some onion to the potato and carrot, but otherwise did exactly as written. Hubby REALLY loved it.
87. Sarah E. | June 30th, 2009 at 12:24 pm
This was delicious! I was missing the potatoes, but it still turned out great! I am not a vegetarian or vegan anymore, but LOVE this dish and mix my diet up with vegan/veg recipes as well.
88. Soul Food. Recipe Friday!&hellip | July 17th, 2009 at 1:57 pm
[...] Vegan Yum Mac & Cheese [...]
89. Kelly | July 30th, 2009 at 10:40 am
I just love VegNews’ Mac n’ Stuff, as my omni friend calls it. It’s missing a bit of the cheesy tang, but it makes up for it with the richness and creaminess, and it doesn’t end up tasting like nutritional yeast. I’d really like to try your combo recipe!
90. Amanda Mae(bird) | August 10th, 2009 at 1:06 pm
I made this on Friday – it was very, very good. I will be making it again!
91. Craig & Nija in Sydney | August 12th, 2009 at 3:35 am
Hey Lolo, awesome mac`n`whatever; thought we’d share a lovely pasta salad that’s based on a similar sauce, but includes sundried tomatoes. Great for picnics!
Vegan Pasta Salad.
92. A Tale of Two Quiches &hellip | August 25th, 2009 at 10:54 pm
[...] VeganYumYum’s cheese from the Mac & Cheez instead of Scrumpdilly’s nacho sauce (which is great, but not really suited to [...]
93. Val | August 27th, 2009 at 7:36 pm
This was really yummy! I’ve made it about 5 times now, and I have added chopped up sundried tomatoes, and I use peas instead of broccoli. The peas are sweeter, which I like. Thanks for the recipe!
94. michelle | September 7th, 2009 at 5:00 pm
I make this almost every week. Seriously. At first I was making substitutions, but now I make it as is. The best!
95. Jessica | September 8th, 2009 at 7:45 pm
Good ideas here…I use white kidney beans instead of potatoes or tofu to mock the consistency (blend them). Also, I really like sauteed crimini mushrooms, garlic and shallots added before baking.
96. Christopher Magoo | October 20th, 2009 at 2:40 pm
I just made this last night. Shared it with a friend who described it as tuna helper without the tuna. We liked it a lot but didn’t feel like it was a good mac & cheese analogue. But we loved it as what it was. Which was delicious!
97. Mac n’ Cheez »&hellip | October 27th, 2009 at 9:15 pm
[...] from Vegan Yum Yum [...]
98. maggie prendergast | November 1st, 2009 at 6:12 pm
THE CHEEZE SAUCE MAKES A GREAT (SLIGHTLY MESSY) GRILLED CHEESE SANDWICH AS WELL! BEST EATEN WITH A KNIFE AND FORK
99. Vegan macaroni and “&hellip | December 20th, 2009 at 10:33 am
[...] Derek thought this recipe was “pretty weird”. He ate it after adding more salt, but he wasn’t interested in the leftovers. I wouldn’t make this recipe again. I might, however, try the mac n’ cheese recipe from fat free vegan or the one with cashews on vegan yum yum. [...]
100. sweetie | December 31st, 2009 at 7:28 pm
amazing recipe. chef tested, vegan approved! thanks so much for your generous attention to detail.
101. VeganYumYum’s Mac &&hellip | January 7th, 2010 at 10:02 am
[...] of the recipes that has floated to the top in recent attempts is VeganYumYum’s VegYum Mac & Cheese. It’s actually a combination of VYY’s mac with a recipe from VegWeb, and, though [...]
102. Spread the Love Spotlight&hellip | February 4th, 2010 at 8:48 am
[...] then I pick her up, come home and make a fantastic, healthy lunch — consisting of PB&J or Mac and Cheese. We spend the afternoon playing — sewing, crafting, drawing, reading, or at playdates. If [...]
103. NowThatsBizarre | February 10th, 2010 at 4:48 pm
Yum yum yum! Looks delicious :)
104. Enila | February 26th, 2010 at 8:27 am
Huuumm, surely it’s deliciouuuss ! Thx for this
105. Round-up: Mac & Chees&hellip | June 4th, 2010 at 1:46 pm
[...] of our favorite blogs, Vegan Yum Yum has a recipe with a healthy dose of veggies hidden in her cheeze [...]
106. mac’n’cheeze &hellip | July 7th, 2010 at 1:39 pm
[...] can find the recipe here, at VeganYumYum. photo courtesy of veganyumyum.com Health crunchy mama, food, health « [...]
107. 7 Things I Have Made With&hellip | August 22nd, 2010 at 5:37 pm
[...] Vegan “cheese” sauce I like the idea of Vegan Yum Yum’s veggie-based cheese sauce, so I make my own bastardized version of it. The Vitamix version wasn’t above and beyond, but [...]
108. Vegan Mac & Cheeze &l&hellip | September 1st, 2010 at 12:25 am
[...] Jessica (the domestic vegan) suggested to me this mac and cheeze from VeganYumYum. She also suggested to use more veggies, less Earth Balance, and more [...]