My favorite vegan mac and cheese recipe.

My favorite vegan mac and cheese recipe.

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I like trying different recipes for mac & cheeze. I make my own version most often, but I’m always up for improving and changing my recipes when I can. Recently, I saw that VegNews had an interesting recipe. They use potatoes and carrots for the base (certainly healthier than my version) and cashews for the creaminess. I’m a huge fan of cashews to make sauces rich and creamy. So I made the recipe and was intrigued. The texture was AWESOME, the color was good, it was a little on the salty side… overall really nice. But it tasted a little too vegetable-y for my liking. Now, vegan mac & cheese doesn’t really taste 100% like the non-vegan stuff. And that’s cool with me. I just want it to taste good, and to satisfy a craving for a creamy baked pasta dish, you know? My other post has more of my thoughts on that. I decided to combine my recipe with with the VegNews recipe. I kept the potato and the carrots for the base, added some of my favorite flavorings, and left out some of theirs. I’m not the biggest fan of those things to begin with, but I don’t ever remember having mac & cheese taste like onions. I know I just said it doesn’t have to taste the same, but those just aren’t the flavors I think of when I imagine mac & cheese, you know? Again, for easy link finding, here’s VegNew’s awesome recipe. Add pasta and cook until al dente. Meanwhile, steam broccoli and set aside. I use my rice cooker. Simply put the florets in the cooker with 2-3 Tbs of hot water and turn the cooker on. Broccoli will be bright green and tender-crisp when done. Mine takes less than 10 minutes to cook.

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