Has your stomach ever stamped a delivery “return to sender”?
You know, when you eat something so terrible and your tummy refuses to accept it and sends it right back?
Welp… that happened to me. Live on video actually.
And now, I have a phobia of vegan mac & cheese. I don’t trust it.
I especially don’t trust it the recipe recommends Daiya Cheese.
That stuff tastes like old carrots. AND WHO IS PUTTING CARROTS in their mac and cheese. Stop it. Just STOP IT!
Oh and don’t get me started on nutritional yeast.
Vegans out here sprinkling that on everything from popcorn to potato chips for the sake of supplementing B12.
You can keep that nastiness. Nutritional yeast out here tasting like somebody’s great uncle got a hold of a pummus stone and thought he’d file down the dusty ol’ callouses he’s had since the Vietnam War. KEEP IT!
So I was left with no other option but to figure out how to make it on my own.
I ended up trying about 7 or 8 different non-dairy cheese brands. Most of them have a weird after taste. I thought I was going to have to figure out how to make my own. But I finally found one.
This recipe is one where you can eat the mac creamy…or bake it in the oven.
For this recipe, I tried about 3 - 4 different milks before settling on unsweetened rice milk.
My first few batches were with Ripple half and half. Gave it a super creamy texture, but ripple is a touch on the sweet side. Almond and cashew milk were also a little sweet.
Unsweetened rice milk (not original!) offered a neutral flavor that worked!
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Also, this particular recipe has a voice-guided accompaniment via Alexa. If you have an Alexa, just enable the “Klove Chef” skill. Then, ask for this recipe. And boooooom! Alexa is telling you how to make the best vegan mac…ever ever.
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Now here she is…enjoy!