Here’s a recipe we’ve used for years. My daughter, a senior in college, is addicted to it. While it isn’t like the Kraft thing, we find it good on potatoes, rice, or steamed broccoli and cauliflower as well as on noodles.
Boil the noodles. (We prefer those multicolored spiral noodles, as they hold more sauce.)
Put in a blender:
1/4 cup water
1/2 of a 10.5 oz. box of firm or firm lite silken tofu
1/4 cup nutritional yeast flakes
1 – 2 oz jar pimentos
1/2 tsp liquid smoke
1 1/2 tsp seasoned rice vinegar
3/4 tsp salt
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp vegetarian Worcestershire sauce
1/2 tsp soy sauce
Whir in blender until completely blended.
Drain noodles; toss with sauce.
Posted to Veglist by Sherry
January 14th, 2014 at 4:13 pm
This is the best mac and cheese recipe ever. My husband (not a vegan or a vegetarian) constantly requests this. Any time I ask what he wants me to make, he asks for this recipe. It’s brilliant — pure genius. I think I have come back to it more than any other recipe ever.