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.

Vegan Mac and Cheese – More than 50 Delicious Plant-Based Recipes for the Ultimate Comfort Food PDF

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