I was really excited to try this recipe for my mac n cheese loving kids.  Currently three uneaten bowls sit on my table.  Didn't go over very well.  Bummed about that.  Guess I will have to keep looking for another recipe.  For me the taste was ok, but way too rich.  Maybe I will try it with rice milk instead of soy.  Win some, lose some I guess. 

Amy's makes a great mac'n'cheese!

I'm wondering if a little less tamari might help? I must made this - letting it cook now. I am a big fan of the cashew cheese version - so we will see. :)

I've created the best Mac n' Cheeze recipe and it involves miso, tahini, tamari, daiya cheese on top....BUT you have to come to Kindfood in Burlington, ON to try it...:)

I do find the cashew recipes are very heavy with fats. I love them, but I just think we need to use them more sparingly.

I really really wanted to like this but I had to choke it down.  I know it's just the nutritional yeast though - it just has a funky weird taste to me!  I can handle it if it's not a main ingredient in a recipe but it was all I could taste in the mac & cheese.  Perhaps it's a love it or hate it thing or maybe it's an acquired taste??  Luckily I halved the recipe but I'm going to try to come up with interesting ways to make it more palatable so I don't have to throw away the leftovers - I packed some up for my dinner at work tomorrow with leftover roasted red pepper tomato sauce I made.  Other ideas I might try - adding broccoli, tomatoes, vegan butter, ketchup.  I used to love eating mac & cheese with hot sauce but even that wasn't enough to mask the yeastiness for me.

I didn't really like this recipe very much, but I did find another in the New Farm Vegetarian Cookbook. Its a kind recipe, although so totally not superhero, but chock-full of vegany yumminess.

boil 3 1/2 cups of water

melt 1/2 cup of earth balance and mix in 1/2 cup of flour to make a roux

pour the boiling water into this mixture ad stir slowly as you do so

add in a few pinches of salt, 1/4 cup of tamari, tablespoon of onion powder, and stir

then add in 1 cup of nutritional yeast and 1/4 cup of safflower oil and stir

pour over a box of macaroni already boiled up

toss in some steamed broccoli or tomatoes if you like. Then pour over 1/2 the cheese sauce and mix thoroughly. Pour the rest over the top and don't mix it in, just smooth it over and put in the oven on 350 for a good 20 to 30 minutes or until the edges bubble. Its the closest I can come to real mac and cheese.

Hey guys!

Try this one, its SO EASY and really tasty! Just add the milk and the daiya cheese slowly to see how much you want.

http://yummydirt.wordpress.com/2011/01/30/easy-amazing-stove-top-vegan-and-gluten-free-mac-and-cheese/

new favorite! I like that it does not have flour and butter or cashews. those are too heavy for us. This one is silky and doesnt get all thick and wierd.