Vegan Mac N Cheeze

by | Jan 10, 2012 | Pasta & Casseroles | 0 comments

Mac N Cheeze

I was a very picky eater as a kid. It wasn’t until I became a vegetarian at 22 that I had to broaden the types of food I would try. The funny thing is that I liked almost everything I tried. I was the only one limiting myself. Who knew?

One of my favorite dishes, which I still love, is macaroni and cheese. I’ve moved on from the ubiquitous box of Kraft with it’s neon-orange powdered cheese. (My favorite was actually the Kraft Deluxe with the pouch of orange cheesy goodness, but it was more expensive.)

Over the years, I enjoyed homemade macaroni and cheese more than the boxed type. It’s not a very healthy food, so the extra effort was a good thing, ensuring I didn’t eat it as often as I wanted to. Now, that I’m giving up dairy, I needed to find a vegan way of getting my fix. I tried using Daiya and it was pretty good, but I’m not actually a huge fan of Daiya and it upsets my husband’s stomach.

I did some research online and came across Chloe Coscarelli’s version of Mac N Cheese. It got rave reviews, had ingredients I had in the house including my favorite nutritional yeast, so I gave it a shot. I omitted a couple of ingredients (lemon juice and agave syrup) because I didn’t have them, but it turned out great anyway. I also used cashew milk because I had some. I think that helped make it really creamy and delicious. The second time I made it I cut way back on the garlic powder. It’s good, but a little overpowering.

Overall, it’s a great recipe and forgiving. Use any pasta and feel free to make some adjustments. The last time I made it I used some high-fiber penne from Trader Joe’s that worked quite nicely. I’m still trying to not eat it as often as I’d like, for although it’s healthier I wouldn’t call it healthy.



Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Updated on
Mar 6, 2017

Related Posts

Vegan Chipotle Macaroni and Cheese

Vegan Chipotle Macaroni and Cheese

Chipotle peppers add a smoky, spicy depth to vegan macaroni and cheese. Isa Chandra Moskowitz (Post Punk Kitchen) created a recipe that has quickly become a family favorite.

Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas

Most years, we have a Cinco de Mayo potluck at work. It's a good excuse to bring in some tasty dishes and blow off a little steam. This is the first year that I've been vegan, so I knew that a vegan friendly entree option would likely be up to me. I still haven't...

Dilly Stew with Rosemary Dumplings

Dilly Stew with Rosemary Dumplings

I saw this recipe for Dilly Stew with Rosemary Dumplings on the Post Punk Kitchen blog and knew I had to try it. I've been wanting to try a veganized version of chicken and dumplings and this looked too delicious to pass up. I followed the recipe pretty closely. The...