I’ve tried quite a few different mac and cheese recipes since going vegan–I love how you can make plant based cheese so many different ways.
This time I tried out a Nut-Free Mac and Cheese by Sweet Potato Soul. The cheese recipe is soy milk and white bean based which I was excited to try since I’m always trying to add more beans and legumes to my meals.
The recipe was fairly easy to make, although I did have to juggle things a bit since I decided to save time by making the sauce, cooking the pasta, and cooking tempeh bacon all at the same time. I followed the cheese recipe exactly, and I used these gluten free shells.
The sauce came out thick and creamy like a homestyle mac and cheese, and Lucas and I both thought it was delicious/one of the best mac and cheese recipes we’ve tried. It was amazing topped with tempeh bacon (I used the recipe from The Taco Cleanse) and crushed red pepper, and Lucas also added some Beyond Chicken to his. He said the shells were perfect since they sort of scooped up the sauce. I’ve tried making some sauces with beans before, and they usually end up with a beany taste which I’m not a big fan of, but this one didn’t–it just tasted cheesy!
This was my first time trying one of Sweet Potato Soul’s recipes and now I definitely want to try more. Jenné created a vegan soul food cookbook recently as well which is now on my wish-list.
Have you tried any Sweet Potato Soul recipes/which are your faves? What are some of your fave mac and cheese recipes? Let me know in the comments!
*Update May 2018: I’ve also made it and served it on top of baked fries, and it’s SO GOOD.