Mix noodles with sauce, and immediately pour into a lightly oiled 8 x 12” baking dish. Once pasta is almost tender, fully drain (don’t rinse). While pasta is cooking, blend all sauce ingredients (ingredients 2-11) in a blender or in a deep bowl with an immersion blender. Throw pasta into a deep pot of boiling salted water. Vegan Macaroni and Cheese Recipe: Preheat oven to 375 degrees. (Remember this picture of my Thanksgiving dinner?) I’ve now made the vegan mac and cheese three times and was even brave enough to serve it for Thanksgiving. It was well worth the effort! I’m not going to say this vegan macaroni and cheese recipe tastes exactly like real mac and cheese, but it’s just as good in its own right-creamy, cheesy, and comforting. When my friend Dreena sent me a copy of her new cookbook, Let Them Eat Vegan, the healthy macaroni and cheese recipe, entitled “Mac Oh Geez,” was first to catch my eye, and even though it sounded complicated, I knew I’d have to try it. However, I’ve also tried some really good vegan mac and cheese recipes! For example, Soul Vegetarian Café in Washington DC makes a vegan macaroni and cheese so authentic you will swear you’re eating the real thing. Such as the mock-n-cheese from The Squeeze Food Truck. It was probably the single most difficult food to give up when I went vegan, and as a former cheese-lover with very high standards, I’ve tried some pretty lousy vegan macaroni and cheese substitutes over the years. It is my #1 comfort food of choice, and many of my childhood holiday dinners went something like this: But seriously, if you served me vegan macaroni and cheese every night for dinner, you’d never hear me complain. Okay maybe it’s my second favorite, after chocolate.
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