Vegan Macaroni and Cheese

I’m not a vegan. But, almost like a sport, I enjoy finding vegan recipes that are delicious. The Edgy Veg by Candice Hutchings is a treasure trove of fabulous vegan hacks of more traditionally carnivorous dishes. I pry open every vegan cookbook with severe skepticism, because so many disappoint. The Edgy Veg does not disappoint. To all those doing vegan for Lent, those who enjoy food magic tricks, and to those who just want to eat healthier—please give this one a try. The narrator is as spicy as the dishes.

One lucky reader who comments in the next week will win a copy of this lovely cookbook!

Vegan Macaroni and Cheese

Adapted from the Edgy Veg

1 recipe of Fake Cheese (below)

¼ tsp black pepper

1 lb macaroni

2 tbsp soft vegan butter

Sea salt

3 tbsp melted vegan butter

1 cup panko bread crumbs

Boil water, cook pasta 2 minutes less than should. Drain and transfer to a bowl, add softened vegan butter and toss. Season to taste with salt and pepper. Pour pasta into baking dish and add cheese sauce, spread evenly.

In a bowl, combine bread crumbs and melted butter, sprinkle on top of macaroni dish. Bake at 400 for 30 minutes or until crust is browned.

Whaaaaaaaat? Fake Cheese? This is not fake news. I’ll say, it doesn’t taste like cheese (nothing but cheese should), but it does taste delicious and it looks EXACTLY like Velveeta so there is likely a strong psychology cheese placebo effect while you eat this. I also found this tastes amazing with hot sauce. You can also put peppers in this and turn the cheese dip into queso. And it’s made with CARROTS. I love it. Just love it.

Fake [Vegan] Cheese

Adapted from The Edgy Veg

1 sweet potato, peeled and cubed

2 large carrots, peeled and chopped

¼ unsweetened soy

2 tbsp olive oil

1 tsp salt

1 tsp lemon juice

¼ cup nutritional yeast

1 tb potato starch

¼ tsp onion powder

½ tsp garlic powder

2 garlic cloves

½ tsp mustard powder

½ tsp paprika

In a small saucepan, combine potato and carrots, cover with water and bring to a boil for 20 minutes, until soft. Drain and reserve liquid elsewhere. In a blender, combine the potato, carrots and soy milk and blend until very smooth. Add all the rest of the ingredients and blend again. If you need to, add some of the reserved liquid until it achieves a cheesy consistency you recognize. Season to taste with salt and cayenne pepper if you like!

Thanks to Robert Rose Publishers who continue to put out wonderful culinary/literary publications!

And Thanks to my husband and Izzy the bulldog for last week’s vacation to the East Coast.