It was one of those days where some good ol mac ‘n cheese was just the ticket. However, as you may recall, I don’t do well with lactose. So last August, when I started to figure this out, I began reading a few vegan blogs. Vegans know how to deal without dairy.
This is basically this recipe, but without the chipotle peppers. And I threw in a roasted kohlrabi because I didn’t have brussels. I added some tabasco at the end to pepp it up. It was much better than I had imagined, definitely a good alternative to cheese, but I think I still prefer Pesto. Still, good to have in the arsenal. Cashew cheese. Soak the cashews, blend up with some broth and nutritional yeast till smooth. (UB I know what you are thinking. It IS wierd). The blog is the post punk kitchen, and I even have Isa’s cookbook Veganomicon, which pretty much rules and I have been using it a lot lately.