I assume at this point most people who care about vegan mac and cheeze have at least heard of the Veg News Mac and Cheeze. It’s one of very few nutritional yeast free cheeze sauces I’ve ever seen, and in my opinion, it’s one of the best cheeze sauces period.
Well, last night I had a hankering for some creamy, comforty mac and cheeze, but I was sans potatoes. What I did have was a head of cauliflower. I thought about how often people use cauliflower as a substitute for mashed potatoes, and it all became clear. Clouds parted, angels sang. It was good times.
Happily, it tastes just as good as it would with potatoes. Though, I dare say it is slightly less photogenic.
I think a combo of cauliflower and potato would be a nice compromise and add some smoothness back to the sauce.
Adding cauliflower was a new trick, but there are a few deviations I make from the recipe every time.
1. I always use significantly less Earth Balance. It calls for a lot, and I’d sooner up the cashews than use that much EB.
2. I double the sauce. Mama likes the sauce.
3. I use apple cider vinegar instead of lemon juice. I do this in every vegan cheese recipe that calls for lemon juice. It adds the same kind of tang without imparting a strong flavor. CHEESE ISN’T SUPPOSED TASTE LIKE LEMON.
The Veg News Mac is tied as my favorite vegan mac along with the recipe from Vegan Yum Yum. The nooch + onion powder sauces just don’t do it for me, and even if I thought Daiya tasted good (I don’t) it makes me feel ill.
Did I offend you with my Daiya hate? Do you have a favorite vegan mac? Or, do you avoid it altogether?