Vegan cheese has come a long way.  That's why I'm so confused about vegan mac n' cheese.  Just google vegan mac n' cheese recipes.  You'll see it made with cashews, potatoes, nutritional yeast, cauliflower, miso, and tomato sauce- EVERYTHING EXCEPT FUCKING CHEESE!

Ok, I'm sorry, but I get a little emotional about this subject.   I just don't understand why vegans go through the hassle of making cheese when there are perfectly good vegan cheese options out there.  I'll admit that back in the day, finding a decent vegan cheese was a bit of a challenge, but I would argue that's not the case anymore.   

I say unless you are having trouble finding it or find it cost prohibitive, chuck the blender, buy some vegan cheese you like and be done with it.  Why go through all the hassle?  But hey, that's just me.  

 I know, I know, making it from cashew/potato/cauliflower/ blah blah blah is a much healthier option.  Well, you know what?  Mac' n cheese isn't something that is meant to be eaten on the regular- it's a treat! It's comfort food at it's finest and you are fully intended to enjoy it without a second thought or guilt.  Period. End of story.

Sooooo, if  you like making "cheese" sauce in a blender (not that there is anything wrong with that), this recipe is not for you.  If you are looking for healthy mac n' cheese that you can eat all the time, this recipe is definitely not for you. 

However, if you like good ol' fashion buttery, cheesy mac, my friend, this is your lucky day.

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It's weird.  I'm not typically a Daiya fan.  I usually find the cheese a bit off-putting.  HOWEVER, I do really like using the blocks for Mac n' Cheese.  Not sure why, but the taste is a lot better to me and I love the way it melts (it's really hard to get vegan pre-shredded cheese to melt properly).  Some people take issue with Daiya and I'm kinda one of them, but despite that,  their blocks remain my go-to for a creamier Mac n' Cheese.  Try it out and see what you think.

***ADDENDUM***

It was brought to my attention by a lovely lady at Whole Foods that Daiya has been bought by a company that tests on animals.  I have not researched this yet, but if true, it's a total bummer and I'm going to have to find a different cheese to use for this recipe.  Not going to judge whether or not you decide to use this cheese, but I feel it's my duty to let you know so that you can judge for yourself.

Ingredients:

• 2 C  Shells or Elbow macaroni
• 1/2 C Panko bread crumbs
• 2 T Flour
• 1/2 C (4 Oz) Vegan butter ( I like Miyoko's )
• 1 C (200 grams) Vegan smoked gouda ( recommend Daiya block for maximum meltiness )
• 1 C (200 grams)  Vegan cheddar ( recommend Daiya block for maximum meltiness )
• 1  3/4 C Cashew milk ( plain, unsweetened )
• 1/8 tsp. Pepper
• 1/2 tsp. Garlic powder (optional)
• 1/16 tsp. Freshly ground nutmeg (a pinch )
• 1 tsp. Truffle salt (not necessary, but adds a nice buttery, smokey flavor- can sub with sea or kosher salt ) 
• 1 tsp. Sea or kosher salt (to salt pasta water)
• 1 tsp. Olive oil

Directions:

{Prep}

1. Preheat oven to 350°
2. If using blocks of cheese, grate cheese into two separate bowls.
3. Mix olive oil and panko together with a pinch of salt and pepper

Bring a large pot of water to a boil.  Salt water with 1 teaspoon of sea or kosher salt and add pasta.  Cook pasta according to package directions.  Drain and set aside.  

Melt butter (in the same large pot used for pasta) over medium heat.  Once melted, add flour.  

Whisk the mixture continually for about 2 minutes breaking up the clumps until it has thickened slightly (make sure not to brown).  The butter mixture should become slightly golden and smell a little nutty.   Next, stir in milk and bring mixture to a bubble, reduce heat to medium. 

Add the salt, pepper,  and garlic powder to the mixture.  Next, stir in half of the cheddar and half of the gouda.  Allow the cheese sauce to thicken- about 2 minutes. Remove from heat and add macaroni-mix until fully combined.  

Pour mixture into a 9 x 9 casserole pan  (one that you can use under a broiler). Add the remaining cheese on top and sprinkle over with the panko breadcrumbs.

Cover dish with foil or lid and bake 20-22 minutes.  When done,  remove foil and turn on broiler to low to fully melt the shredded cheese on top and brown the panko.  Broil 2-4 minutes, depending on how crusty you like the top- just keep an eye on it so panko doesn't burn!

When cooked to your liking, remove from oven and let cool about 5 minutes. 

Enjoy!

Are you going to try this recipe?  If you do, let me know what you think and tell me what your favorite vegan cheese is!

Peace and coconut grease,

Debbie