REVIEW
Vegan Mac & Cheese by Robin Robertson
Moving more and more toward a vegan diet this book definitely caught my eye when it appeared on NetGalley. I love pasta and cheese so being able to make it “vegan” seemed a neat trick.
The book includes a variety of ways to achieve that rich cheesy smooth taste by using tofu, roux, nut cheeses and/or pureed vegetables. The main ingredient I will have difficulty finding, living in Lebanon, is the nutritional yeast but I am definitely going to do my best to make one or more of the recipes in this book. I already have this author’s 1000 Vegan Recipes cookbook and love it so will be looking for this book to add to my shelves.
What did I like?
* The multitude of variations for toppings, vegetables, seasonings and more
* The global recipes. I have had pastitsio and some other noodle dishes from other countries but they always use real cheese and meat so the options in this book are of great interest to me.
* The concise easy to read directions
* The photographs
* The fact that with t his book I could prepare macaraoni and uncheese every week for a year.
Thank you to NetGallely and Quarto Publishing Group – Harvard Common Press for the ARC – This is my honest review.
5 Stars
https://www.goodreads.com/book/show/43617156-vegan-mac-and-cheese---more-than-50-delicious-plant-based-recipes-for-th?ac=1&from_search=true
BLURB
Who says vegans can't have cheese? In this inspiring volume by best-selling vegan author Robin Robertson, you will find awesome recipes for entirely plant-based vegan cheeses and cheese sauces, used in more than 50 recipes for comforting and deeply flavorful dishes. If you were a vegetarian before you became a vegan, chances are you ate a lot of cheese, some (or maybe even a lot!) of it in macaroni and cheese. Cheese might have been hard to give up as you adopted a completely animal-free diet. Robin Robertson has the simple answer to your problem: You don't need to give up cheese and cheesy dinners! Robin shows you how to make rich, delectable vegan cheeses that start with plant milks, vegan butters, and nut butters as their base ingredients. Using these—or, if you prefer, using store-bought vegan cheese—you then can make the delicious recipes in the rest of the book. These include many variants on mac and cheese itself, from the familiar and homey, such as Mom's Classic Mac UnCheese, to the globally adventuresome, such as Indian Curry Mac or Salsa Mac and Queso. An entire chapter is devoted to veggie-loaded mac and cheese dishes, like Buffalo Cauliflower Mac, Arugula Pesto Mac UnCheese, or Smoky Mac and Peas with Mushroom Bacon. Another chapter serves up meatless mac and cheeses that use vegan meat substitutes. And, for delicious fun, there are recipes for Mac UnCheese Balls, Mac UnCheese Pizza, Mac UnCheese Waffles, and Mac UnCheese Muffins. These plant-based cheese dishes will warm your soul around the year.











