What a busy few weeks it’s been. Real life things have had to take priority as I have been job-hunting, interviewing and doing my best to get my life in order before my work contract ends at the end of April. Luckily, I am currently sat in my grandparents’ house in the calm and quiet for a few days so I have time to pull together my vegan mac and cheese recipe.
I was never sold on mac and cheese, even before going vegan, passing it off as an American fad. I always thought pasta deserved strong and bold flavours (like my spaghetti bolognese) but I have come to love the comforting simple taste that comes with a vegan mac and cheese. Now, there’s not many things I like better than doing a Nigella and picking at this out of the fridge later on in the evening after all of the dishes have been washed.
In case you hadn’t guessed from my cauliflower cheese or my pizza recipes, I don’t think a vegan diet has to be a cheese-less one. I am developing more of a taste for vegan cheese which really adds to the vegan cheese sauce recipe here. Most Irish supermarkets now stock some form of vegan cheese, but if you can’t find any get in touch and I’ll point you in the right direction. There’s also wildly varying quality in these but I would recommend Follow Your Heart, although I have yet to try Daiya which many say is the best.
This recipe is perfect for when you just need some vegan comfort food after a long day in work. It makes a lot too so what I usually do is make the full recipe and freeze some portions for work lunches. You might get some funny looks across the canteen as you let them know that yes – vegans can still have cheese!
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