Cookbook Corner: The Vegan Zombie: Cook & Survive

Over the past few years I have collected quite a bit of vegan cookbooks. I love getting a new cookbook and spending a couple hours going through them, looking at the pictures, reading the recipes and marking the ones I really want to make. After that process they usually go on the shelf and sit there untouched. It’s a horrible habit I have and I am determined to break it with this new series I’m calling Cookbook Corner. Each week I will make a recipe from one of the cookbooks I own and share it with you here! 

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First up in this series is going to be the Mac & Cheese from The Vegan Zombie’s: Cook & Survive cookbook. If you don’t own this book yet, get on it man! I was fortunate enough to meet Chris & Jon at Expo West earlier this month and they are incredibly nice guys so go support them!!

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What drew me to this particular Mac & Cheese recipe was the fact that it didn’t include cashews. I am still yearning to own a Blendtec
blender so I can get that super smooth cheesy consistency from a cashew cheese, but right now my cashew sauces turn out chunky and annoying. The Vegan Zombie’s recipe instead is made from a roux and vegan cheese shreds melted over the stove. These guys have come up with the perfect combination of spices to make this dish incredibly flavorful and seriously one of the best Mac & Cheeses I have ever tried!

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I did alter the recipe ever so slightly by using gluten-free pasta and opting for the pepper jack Daiya shreds because I do love a little bit of spice in my meals. It turned out AMAZING! My stepdad (who doesn’t like much of anything, went back for seconds AND thirds). I plan on making the sauce alone again to pour over steamed veggies or to use in a hot artichoke dip. So, so good!

If you want the recipe for this super, non-blender vegan Mac & Cheese (and many other frickin awesome recipes), go get yourself a copy of The Vegan Zombie Cook & Survive today!

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7 thoughts on “Cookbook Corner: The Vegan Zombie: Cook & Survive

  1. Lex

    I’ve had a hankering for a cheesy casserole thing… I keep going back and forth between scalloped potatoes and mac n cheese. I think I’m going to cave and make some this week, because that looks effing delicious!

    Reply
  2. Stacy

    I just got this cookbook but haven’t tried this recipe yet! It looks good!

    Love your blog! And I hope you get a Blendtec soon. I make enough cashew cream to swim in. :-)

    Reply
  3. Cadry

    This sounds like a delicious mac and cheese! That’s a great idea of adding the sauce to a hot artichoke dip. I used to love those, and it’s been so long since I’ve had one.

    Reply
  4. Bubba

    Yay for Cookbook Corner. I have the same bad habit about my cookbooks….and my home improvement books…..any book that supposed to give me an idea that I actually have to act upon. How do I generate the motivation to get to work? Maybe there’s a book for that….. :-)

    Reply
  5. Lex

    Just wanted to offer a tip for the cashew blending (obviously not for this recipe, but for any future attempts). I actually prefer to use my immersion blender vs. my regular blender. It takes a good minute or two of blending to really get it smooth, but it does work. The first time I tried it, I thought, “No way. This is never going to be smooth.” But it did get there. :D

    The added benefit is that you don’t have to spend forever scraping the goo out of the regular blender. I hate doing that. And even if I wind up eventually killing my immersion, it’s way cheaper than the pricy high power blenders.

    Reply

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