I was craving something creamy and delicious this evening and settled on a vegan version of mac-n-cheese. This is not my recipe; I made it using Isa Chandra Moskowitz’s classic recipe.
A couple of small substitutions: the pasta is Tolerant lentil pasta (boosting the protein component of the meal) and the seasoning, rather than standard pizza seasoning, is Pike Place dipping herbs. I didn’t sautee the onion and garlic in oil before adding to the blender (I’m sure it would have improved the sauce, though not by much, as it was damn tasty as it was). Other than that, the recipe’s there and I can attest that the results are, indeed, comforting, creamy, and fantastic.
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