Comments on: Amazing Vegan Mac and Cheese

By: Ricegirl

Ricegirl — Sun, 16 May 2021 22:52:19 +0000

I made this recipe today and was really pleased with it. Instead of adding vinegar I substituted lemon juice. I added a little Rooster Sauce to the final product to give it a bigger kick as I felt the actual “cheeze” sauce to be lacking somewhat in depth. It’s an easy recipe and very good and we are able to play around with it. I am thinking of adding a fire roasted pimento the next time to make the sauce more colorful. Thank you for posting this and working on this for so long. The grated potato is genius and adds not only a thicker texture but a great taste.

★★★★★

By: Kate

Kate — Sun, 02 May 2021 14:40:23 +0000

In reply to Bonnie. You're welcome, Bonnie! Thank you for your review.

By: Kate

Kate — Sun, 02 May 2021 13:29:20 +0000

In reply to Samantha. I'm glad you enjoyed it and were able to make some substitutes to fit your tastes, Samantha. I appreciate your review!

By: Bonnie

Bonnie — Sat, 01 May 2021 22:55:40 +0000

To die for sauce!!!! Totally in love
First time making it…all the comments made this recipe sound so yummy. And I’m not even going to have the Mac and Cheese because I don’t have the pasta at home and am not going back to the store for just that. This time around it’s broccoli with cheese sauce. So looking forward to the whole experience.
Thank you:))))

★★★★★

By: Kate

Kate — Fri, 30 Apr 2021 19:26:26 +0000

In reply to Ema. I'm happy you enjoyed it! Thank you for your feedback, Ema.

By: Kate

Kate — Fri, 30 Apr 2021 19:17:02 +0000

In reply to Rajee. Hi! I haven't saved extra sauce. I would be interested to hear how it may keep for you. I'm glad you enjoyed it, Rajee!

By: Samantha

Samantha — Mon, 26 Apr 2021 20:37:19 +0000

I made this a few days ago as a meal prep, and it’s one of the best vegan pastas I’ve had! I’m actually vegetarian and I do eat dairy, but I’m trying to cut back and have at least half vegan meals. Macaroni and cheese is my achilles heel, so it’s nice to have a good substitute! I subbed lemon juice for apple cider vinegar (personal preference), and it came out fantastic! It also wasn’t that time consuming to make – I used frozen veggies I had on hand (frozen peas and cauliflower florets) to add into the pasta water at the end. I was surprised at how similar the sauce tasted to real cheese! It’s not the same, but again, it hits that craving. I divided it into 3 meals, and honestly I could have done 4 meals, because it was SO filling (hidden potato and cashews probably contribute to that!). The one thing that was challenging was consistency after being refrigerated, but I solved that by adding oatmilk before microwaving – you need a lot more liquid than you think to loosen it up enough. Overall, a 5 star recipe! :)

★★★★★

By: Ema

Ema — Sun, 25 Apr 2021 02:57:23 +0000

I call this creamy pasta – for it is! Doesn’t taste like Mac and cheese to me, so I’d rename it, but still really enjoy it. I don’t have a fancy blender but soak the cashews briefly in hot water and it works great. My tip is to reserve a cup of pasta cooking water and use some of that to thin the sauce – because of its starches, it makes it more creamy. Last time I made this I threw fresh spinach on top of the potato/cashew mix in the pan to steam and then threw it in the blender to make a lovely green pasta dish! This recipe makes enough sauce for me for a pound of pasta.

★★★★★

By: Rajee

Rajee — Sat, 24 Apr 2021 12:00:44 +0000

I made this for lunch today and its the BEST mac and cheese i’ve ever had even better than the real thing. This is going to be a favourite of ours as we really missed mac and cheese after going vegan. Thanks alot !! Just a question, can we fridge the extra sauce or does it go bad if not consumed at once?

★★★★★

By: Kate

Kate — Fri, 09 Apr 2021 19:25:50 +0000

In reply to Muriel. Great! Thank you for your comment, Muriel.