vegan baked mac n cheese
Real talk: sometimes, I just want something comforting and delicious that won’t leave me feeling like I just ate a submarine. Recently, I was craving macaroni & cheese. Given my particular health needs, I wanted to do a vegan version. Thankfully, I was introduced to Brown Vegan, and through that website, I found an amazing vegan macaroni and cheese recipe that actually tasted like the bee’s knees. (OK, no, I haven’t actually tasted a bee’s knees, but you get what I mean. Who came up with that phrase, anyway? I mean, who was thinking about the knees of a bee? Do they have knees? I digress.) The Brown Vegan references the original recipe where she found this deliciousness, but I made most of the same adjustments she did. In addition, I opted to not use bread or Dijon mustard in my cooking adventure. What I loved about this recipe is that the sauce is actually made with vegetables, among other things, and came out super creamy and wonderfully savory. Without further ado, here is the pathway to this vegan comfort yum.