Okay, I’ll lay aside my strong animal-like urge to devour and take a moment to sprinkle paprika and parsley on the top.Īnd that, my friends, is as far as got with photographing this bowl of yumminess before I starting eating it. Who knew that potatoes, carrots, onion, cashews, coconut milk, and seasonings could make such a fabulous creamy combination? And that, when mixed with macaroni, that crazy combination will make your taste buds leap for joy?Ĭan I just eat it out of the pan like a bachelor?
So, today I bring you my crazily adapted recipe and what has become my favorite vegan mac and cheese–with no refined oil. And then, I had to add a few more items, because y’all know that’s my nature. I just had to replace it with something else. I use plenty of vegan margarine in cakes and desserts, when I eat them, but for mac and cheese? For Little M?
The original recipe calls for over 1/3 cup of vegan margarine.
Call it “cheese.” Just give your non-veg friends a fair warning, mkay?Ī few weeks ago, I discovered this recipe for vegan macaroni and cheese which was described by VegNews to be the “best on the planet.” I knew I had to give it a try, but that I couldn’t exactly follow the recipe (because, as you probably know by now, I don’t follow recipes). Therefore, may I introduce you to not-real-cheese-but-still-delicious-creamy-yellow-sauce-over-macaroni? Like, how can this stuff be described except to call it a cheese alternative? We all know that, in reality, not a single one of the veg “cheese” alternatives out there tastes like real cheese. I always feel bad when a non-vegan tastes vegan “cheese” for the first time. Instead, it’s a creamy, flavorful alternative to the dairy stuff that will leave you richly satisfied in your decision to leave the cows alone. No, it isn’t cheese…even though it kind of looks like it.
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