Macaroni & Cheese. It’s was one of the few dishes, along with pizza, that most vegans long for nostalgically from their cheese eating days. Thankfully for us and the animals we abstain from eating, vegan cheese has come a long way in recent times and there’s literally nothing left that we can’t have anymore, even pizza is back on the menu. Vegan food has truly arrived with wonderful substitutes that rival, or even in some circumstances surpass the originals they seek to imitate.
At the top of the vegan simulated foods chain sits Daiya Cheese, a marvel of taste and ingenuity. Daiya Cheese is the sort of stuff that’s going to start a revolution. The cheese flavor is dead on and even more remarkably, Daiya melts just like real cheese. No joke, this stuff is the real deal, a true cheese substitute that melts and stretches and actually makes you want to eat it. No one can complain anymore that it’s too hard to go vegan because they’d die without pizza… because vegan pizza is out there and is as good as the “real” stuff. And now I’m here to tell you, so is Macaroni & Cheese.
I scoured the internet reading over dozens of baked mac & cheese recipes, and borrowed shamelessly from many various sources (including Veggywood and Alton Brown’s recipes) to come up with my version that seemed both easy enough to pull off as well as incredibly delicious. Guess what? It was both!
Here’s what I did:
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