I’ll tell you up front that I was so excited about how well, and by well I mean cheesy this dish came out, that I dug right in and finished it all before I remembered the small matter of taking photos. Oops.
Since the Hubs and I still do the Midnight Tokyo Diner dinner choices, our meal choices are at the mercy of that on any given night, which means some nights we have more not-so-healthy meals than others.
This is one of those nights.
He requested cheesy mac & cheese and I may have gone a little overboard, but here we are.
The truth is that I like to experiment with different vegan foods when they hit the market and well, my most recent haul included several different types of vegan cheese and since my husband LOVES mac & cheese, I knew this request would come, sooner or later.
So when he made his request, I had my marching orders.
I’ve made no secret over the years that one of the things from my old, pre-vegan life that I do not miss is cheese. I mean, cheese is good. It’s fine. It’s just no longer my jam since I’m not addicted to it. I’ve experimented with all types of vegan cheese brands and until the past few months, I’ve been underwhelmed. I’ve even done the alt-cheese thing myself, using white beans, a turmeric & nooch béchamel for pizza, a milk-based cheese-ish sauce, and even a carrot cheese. I have tried it all and made an informed decision that I can take or leave cheese.
And then, I did my semi-regular online order of vegan food from a source in Germany and…wow. This super cheesy vegan gnocchi bake was incredible. Ooey and gooey cheesy deliciousness, minus the need to keep eating and eating.
If you know how to make mac & cheese then you know how to make this dish, but there are a few caveats since I got a little fancy with it.
You must be logged in to post a comment.