In honor of World Vegan Day, I’m making my favorite vegan macaroni and cheese. If you liked my previous recipe, pumpkin mac and cheese, then you’ll probably enjoy this recipe. This recipe is more unhealthy, as I use Daiya, but the protein from the tofu and nutrients from the nutritional yeast make me feel a little less bad about it (only a little.)
I adapted this recipe from the Vegan Mac Daddy recipe from Veganomicon. If you don’t own that book, you should. Also, anyone interested in purchasing Christmas presents for me, I’m sure my sister would like her copy back.