Damn. That is one delicious plate of Cheezy Mac and some Barbecued Ribz, both from “Vegan Diner
I’m going to go right ahead and say that this is, hands down, the BEST vegan macaroni and cheese I’ve ever tasted. Seriously. The cashew based sauce is super cheesy without tasting exclusively like nutritional yeast. There’s nooch in there, but a lot less than many mac and chee recipes. It’s just the right amount of salty and a little bit sharp. The texture is perfect, thick and creamy, with some weight to it – not runny, not grainy. I am SO psyched to have found this recipe!
On to the ribz. A nice change of pace, seitan wise. The flavour here is pretty much going to depend on what BBQ sauce you decide to use. (I went with chipotle.) I think I over-cooked these a bit, as they seemed to be more than done when I took them out of the oven, before the final grilling step. I’ll cut the cooking time down a bit next time. Still delicious though, and like the book says, they’re particularly tasty the next day. I had some cold and they were killer. You can find this ribz recipe right here, as well as in Vegan Diner.
