One of the fun things about vegan “mac and cheese” is that because it’s already such a departure from the original dish, you can put lots of different spins on it with different base ingredients in the sauce. Today I have a dairy-free cauliflower mac and cheese with a base of creamy pureed cauliflower and...
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One of the fun things about vegan “mac and cheese” is that because it’s already such a departure from the original dish, you can put lots of different spins on it with different base ingredients in the sauce. Today I have a dairy-free cauliflower mac and cheese with a base of creamy pureed cauliflower and cashew. The cauliflower makes this somehow both rich and light at the same time; and the recipe is pretty easy to make!
This plant-based mac comes via the America’s Test Kitchen Vegan for Everybody cookbook. I got a copy for Christmas and there are a lot of solid recipes in it. Clearly a lot of research and testing went into the book, and I think the result is a really great collection of recipes! I made the quiche recipe for a non-vegan crowd and it was very well-received, living up to the cookbook’s name.
I thought the vegan cauliflower mac and cheese recipe in the book was really thoughtfully-constructed too, but even given this, I couldn’t resist messing around with the recipe a little bit. I made a few changes, namely:...