Reviewed: Apr. 15, 2012

I added diced zucchini, whole mustard seeds (about 1 tsp), a dash of cayenne, and made a roux with vegan "butter", rice milk and rice flour that i added to the cashew mix and added about 6 oz of roasted red pepper (half of the 12 oz. jar I bought - was the only option the health food store had) - all organic. Oh, and doubled the yeast. My son was skeptical (picky and non-vegan and 16) and ate it and said it was pretty good. i would add more veggies (mushrooms, zucchini, maybe diced tomatoes, parsley, cilantro, even kale or whatever) and maybe skip the roux everyone seems to think is so fabulous. It's NOT mac n CHEESE - it's its own thang and while the roux didn't ruin it, it didn't really seem to add much and was a wasted time/step. I'd maybe do something crumbly on top, too - vegan-buttered crumbled rice crackers? will def make again and play around with this one!

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MARISSASMAILBOX

Reviewed: Feb. 19, 2012

I did not care for this recipe. It was super dry and had no flavor.

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irhank

Reviewed: Jan. 10, 2012

I omitted the red peppers, (cause I didn't have any) and used fresh garlic instead of garlic powder. Turned out great! Will use this recipe again! Has a tangy cheesy flavor

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babythekitten

Reviewed: Jan. 3, 2012

Absolutely delicious! I made this for a New Year's Eve party and everyone loved it! Omnivores, vegetarians, and vegans alike. The combo of cashews, nutritional yeast, and roasted red peppers really give this dish a cheesy and savory flavor that satisfies. I will make this again and again. Yum!

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Alison

Reviewed: Dec. 8, 2011

As a strict vegetarian, I loved this recipe! I presoaked the cashews overnight, doubled the pasta and nutritional yeast and had it with broccoli. Also, the red pepper is a must! It gives it an orange cheese color. Excellent. Very filling!

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Posted

Reviewed: Nov. 26, 2011

I'm a cheese lover transitioning to a vegan diet, and I loved this recipe. We added some cheddar-flavored Daiya cheese substitute in the last 10 minutes or so, and it really got pretty cheesy in taste and texture. The dish is a bit oily with all the cashews - hence the four stars instead of five - but still, this is very good as an occasional treat. Next time, we will try adding green pepper and/or tomatoes.

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LJ's Wife

Reviewed: Nov. 15, 2011

This is the best vegan mac and no cheese ever (with the exception of Home Grown Smoker in Portland, OR). I tweaked the recipe a little by blending the onion in. I like onion flavor but not onion texture. Love it!

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erinblock

Reviewed: Oct. 28, 2011

simple to make and great alternative to cheese, you can play around with this recipe. surprised some ppl didnt like it.

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whatever

Reviewed: Oct. 24, 2011

Slightly disappointed with this recipe. The flavor was not so good the first day, but tasted great the next day after it had a chance to develop. As suggested by a previous commenter, I made a roux and left out the 1/3 cup of oil. I did use nearly a cup of nutritional yeast. In addition to the spices, I used white pepper and mustard powder. This macaroni is very heavy. Sorry, this recipe is not for us.

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Momi

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

Reviewed: Oct. 20, 2011

Pretty good basic recipe. I used a couple of squeezes of key lime instead of the lemon as those are hard to find here. I used artichoke elbow macaroni. I also used like 1/4 of an onion instead of a whole medium size. I added zucchini and red sweet peppers.

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