One of the tougher things about giving up dairy at home has been my love of cheese, but I’m determined to eat very little animal protein at home (and I’ve become more lactose intolerant over the years), so I’ve managed not to give in and buy any cheese. In many ways, I think it’s made me a more versatile cook, but sometimes I do have a hankering for familiar comfort foods.
I came to mac and cheese late in life (since neither of my parents like it), but it’s become a food that I enjoy and sometimes crave, so I went looking for recipe ideas.
FatFreeVegan has become a resource for me as I’ve been exploring vegan cooking, and it was there that I found an exciting-sounding recipe for vegan mac that I thought I’d give a shot. I’ve added squash for a thicker texture and used vegetable broth (instead of water) for a little bit more savoriness.
This is my adaptation (which I’m rather pleased with, if I do say so myself):
Vegan Mac and “Cheese”
Photo: Step 2
Photo: Step 3
Photo: Making Bread Crumbs in the Food Processor
It was so good, I had two helpings…and I still wanted more, even though I was already full!Read More...