A few weeks ago, I pitted three brownie recipes against one another in a battle for the title of Best Brownie. Joanna Vaught’s aptly named All-Time Very Best Vegan Brownie recipe handily defeated its foes, what with its fudgy, rich results. But what if you’re (gasp!) not in the mood for chocolate? What if you want something more savory, something carb-laden and creamy? What if you’re craving… mac & cheese?
Fear not! My second recipe showdown puts three rock-star mac & cheese (henceforth known as M&C) recipes to the test. First, my criteria – I think a stand-out M&C recipe must be…
- Creamy. I want creamy, smooth sauce that perfectly coats my noodles. Too little sauce results in dry noodles, while too much sauce is more like cheese soup with pasta.
- Neutral-flavored. Now, I don’t mean “bland;” I just mean that I don’t want to taste vegetables or potatoes in my sauce – I want it to have a unique flavor all its own. I know that a vegan M&C won’t taste like dairy cheese, but I don’t want it to have a recognizable flavor that is distinctly not cheesy.
- Not incredibly heavy. This is where I might differ from many of you, and this is why I can’t do Daiya-based M&C. Basically, my body doesn’t tolerate fatty foods well, and I don’t want to feel sick and stomach-pained after eating a bowl of M&C. However, I still want my M&C to satisfy my comfort food cravings, to fill the creamy, cheesy pasta-shaped void in my tummy.
A tall order? You bet. But I tried the three recipes that people suggested as their favorites and that hold spots of reverence in vegan circles, so I had high hopes. Let’s see what I discovered!
First, I tried arguably the most popular and well-praised recipe that exists today:
VegNews’ Vegan Macaroni and Cheese
VegNews calls this “[t]he best mac ‘n’ cheese on the planet. End of story.” The reviews on the recipe are off-the-wall enthusiastic, and I’ve seen countless bloggers fall at the proverbial feet of this recipe, singing its praises and calling it the best thing they’ve ever tasted. But could it live up to the hype? I was willing to give it a chance, but I was skeptical.
The oft-praised VegWeb M&C!
- Pretty creamy.
- Includes veggies, so you can trick yourself into thinking it’s slightly healthy.
- No nutritional yeast. (This isn’t necessarily a pro for me, but I think NY-free recipes are crucial – not everybody loves the yellow yeast! It’s an acquired taste for many.)
- Breadcrumbs overwhelmed the top layer.
- The Dijon mustard was too noticeable.
- I felt heavy and a little sickish afterwards.
OVERALL GRADE: B
I hope I don’t lose friends over this one, but I was a little underwhelmed with this recipe. The recipe only calls for 1/4 t of Dijon mustard, but for some reason it was all I could taste. It definitely didn’t meet the “neutral taste” requirement, which is really my main beef with it – that and the stomach-ache it gave me. That said, the flavor wasn’t bad, and it was definitely creamy enough to satisfy the M&C need. It was S’s first taste of a non-dairy cheese sauce, and although he never would’ve been fooled into thinking it was real cheese, he also said it was tasty and that he’d make it again. It was a little labor-intensive for an average weeknight, though.
Next, I tried…
VeganYumYum’s Mac & Cheese
This recipe holds a special place in my heart – I used a variation of it the first time I ever made vegan M&C. Nostalgia! I’d never made it without modification, however, so I followed the recipe to a T[ablespoon... ha ha ha] this time around.
This is an unattractive picture. I'm sorry.
- Despite the 1/3 C of Earth Balance (!!!), it didn’t taste overly heavy to me.
- The sauce actually has a unique, enjoyable flavor.
- Appropriately “gooey” texture.
- Post-baking, it seemed to lose some flavor.
- 1/3 C of EB.
- Makes way more than 2-3 servings. This mightn’t be a con for others, but I had lots of leftovers, and I wasn’t planning for them.
OVERALL GRADE: B-
That grade is for the dish as a whole. S described it as “bland,” although his portion was microwaved and a few days old. Straight out of the saucepan, the cheesy sauce tasted really, really good to me – it had a unique flavor that totally fit my “neutral flavor” criterion. But baked? It just tasted… bland. I don’t understand what happened! If I were grading the sauce alone, it’d definitely get a higher grade, but the dish as a whole just doesn’t merit it, alas.
The third contender was…
The New Farm Mac & Cheese (the Get Sconed! version)
This M&C is legendary. It has a storied history with roots in the out-of-print New Farm Vegetarian Cookbook. The original recipe is floating around the web somewhere, but once I heard that it contained ample amounts of both margarine and oil, my nerves failed me and I sought out a slightly less heart-attack-inducing variety. Jess’s version fit the bill, with its much-reduced fat content (which is not to say that this is a low-fat recipe!). I followed Jess’s recipe, although I didn’t make it gluten-free, and I didn’t add any of the optional add-ins.
This picture is even uglier than the previous one.
- Very, very creamy – totally satisfied that creamy-pasta urge.
- Neutral flavor, pretty typical to any nutritional yeast-based sauce.
- Coated the pasta nicely.
- BONUS: According to S: “Congeals just like cheese when cold.” Ha!
- The neutral flavor very nearly crossed the line into bland territory.
- Contains both margarine and oil. Blurgh.
- The minced garlic bits were a little odd and detracted from the texture.
S said that this one had “a cheese-like tanginess that permeate[d] more than the others.” Incidentally, this recipe contains the most nutritional yeast compared to the other two. Hmm! He didn’t know that, because he wasn’t with me when I made the second two recipes. I’m not sure I’d call it tangy, but maybe that’s because what he called tangy just tastes like nutritional yeast to me. Generally, though, this one filled the M&C void most strongly for me. Initially I thought it was a little boring, but it really grew on me – straight out of the oven, it was incredibly creamy. I have to begrudgingly admit that the oil might be the secret ingredient for maximum creaminess.
So, coming in a hair above the others, Jess’s version of the New Farm Mac & Cheese won this showdown. Ultimately, though, my ultimate mac & cheese might be a combination of the VeganYumYum and the New Farm varieties. I think that the tomato paste in the VYY recipe really adds a unique flavor to the cheese, while the olive oil in the NF recipe makes the sauce incredibly creamy. I think I’m going to experiment on a hybrid recipe!
I would be remiss in posting about this showdown if I didn’t mention The Noochy Noodle, a blog devoted solely to tasting and reviewing vegan mac & cheese. Whether it comes from a box or from a fancy-pants vegan restaurant, Kristen is dedicated to reviewing all the vegan M&C she can find. It puts this tiny little showdown to shame, really. I highly recommend you check out The Noochy Noodle for all your vegan mac & cheese needs!
What’s your favorite mac & cheese recipe? How many have you tried?
Note: This is a scheduled post, because I’m currently in Italy. Apologies for any weirdness with auto-publishing!