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!
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!!
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!
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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