One addition I had to make to this was that I added 3 tablespoons of nooch. I could not have gone without it! It’s amazing. I added a hint of sriracha while eating it as well. Would recommend!
Can I offer a counter recipe. I’m sure this is dope but this doesn’t involve vegan cheese, it’s a nooch and veggie combo and it hits sooo hard. Here’s what to do:
Boil the absolute fuck out of about 4 good sized potatoes, 6 small ones, I dunno. 2 white onions and 2/3 carrots all rough chopped. You wanna overboil and waterlog them good. Then strain them into a blender, keep the starchy water you boiled em in, you need a cup or two later. Blend with a quarter to half cup.of vegan butter, you can add more later, it just adjusts the creaminess level, so start low and add, do like a cup and a half to maybe 3 cups of nooch, I aim higher and a large pinch of salt. Blend that up and ass vegan butter if you feel it’s needed and if you started low on nooch and need more do that too. If should basically come out like a Velveeta kinda fluidity. Then ynkow, boil some noods, fry some veggies and mix. Also if you add a bunch of lemon juice it makes a good vegan hollandaise and if you make it spicy it’s a good queso.
Your’s does look great and the recipe seems solid but I can guarantee this one slaps so hard you’ll need glasses after eating it or you’ll need stronger ones or if you’re blind it’ll wrap around to 20/20
This is my favorite “cheese” too, and if you want to make a burger or grilled “cheese” you can pour a little in a nonstick pan then drop your bread on top of it. It gets remarkably like American cheese from a little extra cooking.
They also have these jars of roasted red peppers and garlic that are very good in it.
I discovered you could fry up a cheese sauce with it at the vegan place I learned the recipe from!
Nut free
this looks fire mmmm
that looks so creamy goddamn
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I’m no vegan, but based on reading the recipe, I assume vegan cheese has improved quite a bit? I tried some years ago out of curiosity and IMO it was nothing like cheese, like eating cardboard.
It depends on what you’re eating it with honestly. I don’t think that most vegan cheeses are “good” either, but I find it easier for vegan cheeses to do their job with something like macaroni and cheese more than it is for them to do so with, say, a sandwich. Also, adding nutritional yeast really is the main game changer here. It adds an extra degree of more addictive “cheesy” flavor. It was most certainly very good for me either way.
Makes sense, would it be fair to say that a lot of these vegan alternative meals are usually greater than the sum of their parts? Like, I didn’t like the vegan cheese on its own, but this dish (even if it isn’t quite my expectation of mac & cheese) would hit a lot closer to what I might expect? I know tastes differ, so I’m not necessarily expecting an emphatic yes or no.
To me, it tastes pretty “cheesy” from the angle of someone who hasn’t consumed actual dairy cheese in ages.
Agreed, put cheese out of your brain and just eat and you’ll enjoy it. (5 y.o. vegan)
There are good vegan deli slices and vegan cheese sauces, but no vegan cheeses that are so good on their own that you’d put them on a cheese board.
Also you can’t melt the deli slices into cheese sauce, they’re actually completely different things.
there’s a vegan cheesemonger in london that i bought some stuff from before. absolutely was cheese board-worthy, though so expensive
Exciting!
…really far away though, darn.
There’s a local couple that hits up farmers markets in town from time to time thar make earth shattering vegan fancy cheeses. It’s totally something that exists, but I can admit it’s rare.
There absolutely are cheese board worthy vegan cheeses, I’ve had them and as someone who really really really loved fancy cheeses prior to being vegan, what I’ve had slapped milk cheese out of the water. However, what I had was very local and didn’t keep long. I’m not exactly sure what they did and they didn’t wanna tell anyone
Darn it, vegan cheesemongers! Go open source!
I tried to pry them based on pretending to care about allergies and it seems potato starch is the key and they’re generally nut based. I have a vague idea of what to do but generally haven’t had the time or equipment to fuck around. It’s also based on my guessing pretty labor intensive.
What folks have said is true but genwrallt speaking vegan cheese has advanced quite a bit. It’s not around where I am, but I work at a pretty fancy pizza place and our chef goes to an annual international pizza contest held in Vegas and it kinda doubles as a trade show, it’s absurd but there ya go. Anyway, there was a vegan cheese product being demo’d that was specifically made for a crazy hot brick an stone pizza oven that starts out as a liquid and turns into a cheesy texture as it heats up and is made of non sketchy ingredients that inforget rn cause it was march that I was told about it. I guess it’s delicious and it’s working it’s way north and east and gaining solid momentum as a product. There are also a lot of really good and not too difficult recipes for cheese substitute at home. Like a strategically brined and crumbled tofu isn’t too different from cold feta for example.
that looks so creamy goddamn
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Your mom never asks this question when I’m with her at night.
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It’s comfort food and it’s vegan and it’s good. Piss off with your Ron Swanson reaction gifs lmao
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sure thing mate
