I spent a lot of time sifting through all the recipes for vegan macaroni and cheese that are floating around the internet and I landed on this recipe for Vegan Mac n’ Cheese from Happy Herbivore. What drew me to this recipe is that it has a lot fewer ingredients than many of the other recipes that I’ve seen.
I made a couple of substitutions in this recipe: 1/4 c. diced & sauteed onion for the onion powder, and brown miso paste for yellow miso paste.
I had high hopes for this recipe, I really did. It was a really simple recipe and very easy to make. The sauce came together and thickened in only about 5 minutes time.
I was impressed by the texture of the sauce—so, so creamy. Honestly, it was creamier than a roux. The texture was really decadent.
Unfortunately the flavour fell flat. I wasn’t expecting it to taste exactly like mac and cheese (and it didn’t) but I was hoping for some of the sharp tanginess that real cheese lends to the original dish. This vegan version just didn’t live up. I’m not convinced that it would have tasted much different had I used onion powder and yellow miso paste.
So even though the texture was great, the flavour just wasn’t enough for me.
I give this recipe:
- The texture of the sauce was perfectly creamy
- Quick and easy recipe to put together
- The flavour fell flat. There was nothing in the recipe that gave it a kick I was looking for.
In an quest for more flavour, Matt and I each added a little somethin’ somethin’ to our bowls: ketchup and hot mustard respectively. The ketchup, of course, made the dish much sweeter which isn’t exactly what I was looking for. The hot dijon mustard brought a bit of tanginess to the dish, but not quite enough to get me raving about it.
Find the recipe for Happy Herbivore’s Vegan Mac and Cheese here.
Food Blog Friday recipes are ranked on the scale of 0-3 spoons
0 spoons – That was fucking horrendous
1 spoon – I doubt I’ll be making that again
2 spoons – I’ll probably make that again with some tweaks
3 spoons – That was perfect.
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