This stuff is sooo good, I want to try my hand at making a huge batch of vegan Mac and cheese. Weirdly this stuff says there are no cashews but I bought a bunch of cashews.
by thehungriestnarwhal
6 Comments
leonarded
Going by the ingredients list I wonder if they are emulsifying the soy milk and sunflower oil to make a “mayo”. Might need to do some experimenting!
I actually made some fake mac ‘n cheese last week. It’s a bit of a hastle, and it probably doesn’t taste like the mac ‘n cheese you’re used to, but it tasted really quite well – confirmed by multiple non-vegans.
Here’s a quick version of what I did (please note that I made this based on vibes, so idk the relative amounts too well anymore): – bake some sesame seeds till oily – bake some cashews for bit – bake some pine nuts till browning appears (these top 3 are the main ingredients for this part) – bake some cumin seeds and szechuan peppercorns (quite little of this last one) till fragrant – add all these seeds/nuts in a large pestle along with flax seeds, poppy seeds, and possibly also some mace (unsure if I used this, though not too much) – (read below first) grind up for like 45 minutes till an hour when it becomes a smooth paste. We cheese ain’t chunky or crunchy, this needs not be chunky or crunchy either. – When the nuts are grounded down a bit, you can already add the herbs/spices below, so they can be incorporated better and also get even less texture than these already had.
– add dried/freshly ground/ground following things to the mixture and mix: salt, a little nutmeg, fenugreek leaf, coriander leaf, oregano, possibly parsley (unsure if I used this one), nutritional yeast, mint, paprika, celery leaf, black pepper, and salt.
– next step is similar to goma dofu: add starch (potato and corn) and water, and bake in a pan till it gets a firm consistency (I like to go a bit firmer, so with less moisture, than videos on goma dofu show) – while doing so, add citric acid, vinegar, and baking soda to taste. You can also add more of the above herbs/spices while tasting (I’d pay specific attention to freshness with the celery, mint, and coriander; saltiness; and nutritional yeast here) – also mix in vegan butter for a more fatty consistency and flavour (don’t be shy, but also remember all the nuts and seeds have a bunch of fats in them already too) – leave in the fridge overnight to settle. You’re probably tired, and this stuff will lose consistency and be mixing in again once heated enough. Also you can use this to have nice cubic snacks if you don’t use everything.
As for the end: – cook the pasta – slowly bake a shredded onion till dark. Make sure to salt to onion too before you start baking. – Add a finely chopped green spanish pepper as well as finely chopped garlic. Leave this on very short before adding the pasta: this ensures the flavours get released a bit more than without baking, but there’s still a lot of the raw flavour to coat the pasta. – add the “cheese” and mix well. – bake some chopped sundried tomato. Use this to finish of the pasta dish: creating some heterogeneous flavours that really make it all pop.
6 Comments
Going by the ingredients list I wonder if they are emulsifying the soy milk and sunflower oil to make a “mayo”. Might need to do some experimenting!
Edit: Thee Burger Dude [mayo recipe](https://www.youtube.com/watch?v=WnSv4-9Rngk) for reference.
Yeah reverse engineering that’s two tablespoons oil per serving, either as a roux or a mayo- maybe as a roux with the nooch
I love Dodah’s so much 😭 I’m obsessed with the seafood Mac
ahhh dodah’s….. one thing i miss about maryland 😔😭
I use this recipe it is a 💣[Mac’n’NoCheese](https://badvegan.blog/2025/05/20/macnnocheese/)
I actually made some fake mac ‘n cheese last week. It’s a bit of a hastle, and it probably doesn’t taste like the mac ‘n cheese you’re used to, but it tasted really quite well – confirmed by multiple non-vegans.
Here’s a quick version of what I did (please note that I made this based on vibes, so idk the relative amounts too well anymore):
– bake some sesame seeds till oily
– bake some cashews for bit
– bake some pine nuts till browning appears (these top 3 are the main ingredients for this part)
– bake some cumin seeds and szechuan peppercorns (quite little of this last one) till fragrant
– add all these seeds/nuts in a large pestle along with flax seeds, poppy seeds, and possibly also some mace (unsure if I used this, though not too much)
– (read below first) grind up for like 45 minutes till an hour when it becomes a smooth paste. We cheese ain’t chunky or crunchy, this needs not be chunky or crunchy either.
– When the nuts are grounded down a bit, you can already add the herbs/spices below, so they can be incorporated better and also get even less texture than these already had.
– add dried/freshly ground/ground following things to the mixture and mix: salt, a little nutmeg, fenugreek leaf, coriander leaf, oregano, possibly parsley (unsure if I used this one), nutritional yeast, mint, paprika, celery leaf, black pepper, and salt.
– next step is similar to goma dofu: add starch (potato and corn) and water, and bake in a pan till it gets a firm consistency (I like to go a bit firmer, so with less moisture, than videos on goma dofu show)
– while doing so, add citric acid, vinegar, and baking soda to taste. You can also add more of the above herbs/spices while tasting (I’d pay specific attention to freshness with the celery, mint, and coriander; saltiness; and nutritional yeast here)
– also mix in vegan butter for a more fatty consistency and flavour (don’t be shy, but also remember all the nuts and seeds have a bunch of fats in them already too)
– leave in the fridge overnight to settle. You’re probably tired, and this stuff will lose consistency and be mixing in again once heated enough. Also you can use this to have nice cubic snacks if you don’t use everything.
As for the end:
– cook the pasta
– slowly bake a shredded onion till dark. Make sure to salt to onion too before you start baking.
– Add a finely chopped green spanish pepper as well as finely chopped garlic. Leave this on very short before adding the pasta: this ensures the flavours get released a bit more than without baking, but there’s still a lot of the raw flavour to coat the pasta.
– add the “cheese” and mix well.
– bake some chopped sundried tomato. Use this to finish of the pasta dish: creating some heterogeneous flavours that really make it all pop.