During my slow transition to veganism over the past year and a half or so, I made one pledge to myself: find a way to approximate mac and cheese. If it can’t be done, abandon the diet. I’m serious. Many vegetarians say things like “I could never give up cheese,” which I sort of understand. But with me, it was more of a mac-n-cheese-specific issue. It’s the ultimate comfort food, and I am firmly convinced that many people continue to eat dairy because they think a vegan mac and cheese can’t be done without it tasting like feet.
Welll, it can. I have been experimenting in the kitchen with different ways to pull this off for over a year. Many, many of the results were inedible and in no way resembled what is known as mac and cheese. But once I got my vegan cheese base right, I finally was able to perfect this recipe. This is delicious (though please remember that–though it is lower in saturated fat, has no cholesterol at all, and is more animal friendly than the original–it is still made with white pasta and is fairly high calorie)!
*Oh, and–as a bonus–this does not contain any of that nasty, science-experiment-in-a-bag otherwise known as Daiya Cheese. That stuff is disgusting, and don’t let any vegan ever try to tell you differently.