I think it is pretty common for a vegan to always be on the look-out for a great mac and cheese recipe. ”Great” meaning that, they will love it and regularly eat it. It seems to take some time for someone to find “their” favorite recipe though.
Susan Voisin covers the topic of vegans being picky about their mac and cheese in her 2007 post for her recipe Easy Macaroni and “Cheeze.” When I read her disclaimers and the ingredients I wondered, will I like it? So many comments indicate that people really loved it, so I wanted to give it a try this month.
This recipe is so extremely easy to make, which gives me an immediate appreciation for it. You can make the sauce in a blender while you get the water for the pasta boiling. After the pasta is done, you pour in the sauce and simmer or boil it a bit until it thickens.
I didn’t have a full pound of penne, so I cooked about 10 (dry) ounces. I thought this was a perfect amount, as it was sort of saucy (no need to add back any pasta water), but not too much so.
The verdict? No, this isn’t a mac and cheese that is like eating the dairy-version. It does have more of a cheesy flavor that others I have tried though. I like how creamy it is and how pretty “light” the sauce is calorie-wise.
This recipe is a huge winner in my book and will become part of my regular cooking rotation.
