Just in time for Presidents' Day.
I made Get Sconed's recipe for vegan Mac and Cheese but added a tablespoon of country dijon mustard for a bit more tang and used whole wheat penne. It has a great hearty flavor to it. I think this the sort of thing that I could make for "mac and cheese traditionalists" without worry. Creamy even though there's no cheese, no butter and no milk. Maybe not something to make for my Italian mother, though.
It was tasty in a burgers and fries sort of way.
Jason loved it last night. Loved it even better cold, for lunch.
Must be that nutritional yeast.
Now, I wonder if I can pull off a non-dairy version of Jason's childhood favorite, noodle casserole?
hmmm...
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