I was intrigued to see many vegan recipes for macaroni and cheese and I really enjoyed the dish. Now, don’t get me wrong there is no way to mimic a cheesy mac and cheese (especially my friend Precious’ recipe 😉 ) but this recipe is 1. worth trying 2. a great alternative 3. a new staple in my recipe box!
For my first attempt on this recipe, I followed The Vedge’s recipe that uses sweet potato and cauliflower with nutritional yeast to make the creamy base. The sweetness from the potato and cheesy background from the nutritional yeast makes this really delicious! I added extra fresh ground black pepper, a savory crumble (almond flour and olive oil) on top and decided to bake the mac and cheese for about 20 minutes at 350 to let it set.
All I can say is, try this recipe! *Click on image*