We made a variation of this vegan ‘mac and cheese’ recipe substituting a few missing ingredients with leftovers that were on hand.
- 1/2 cup of coconut milk and water were added in place of the milk – coconut oil was also used in place of canola.
- Almond powder was used in place of cashews
- And then to complete the meal we added sauteed eggplant, onions, and green pepper.
Overall, this probably was the best ever vegan mac & cheese I’ve had in quite a while.
Check out the full recipe at Vegangela: