After a whirlwind business trip to New York followed by a company offsite in Napa, I was in desperate need of relaxation and of course good food. :)
Since my bestest friend Tasha who also happens to be a bad ass blogger is moving to Portland in a week, we decided to spend the weekend doing a little drinking, dancing, pampering, yoga-ing and cooking. And since no going away party is complete without Mac and Cheese, we decided to make this fabulous recipe that we found on No Meat Athlete. I was a bit skeptical at first…I mean how can you have Mac and Cheese without the CHEESE??!
But omg, the mac and cheese was f*ing fabulous!
Here’s how we prepared the “cheeseless” sauce…
And here it is, the fabulous cheeseless Mac and Cheese with Chard sprinkles… :)
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I keep telling people how amazing this recipe turned out, and I’m immediately met with skeptcism!
I guess this means I have to update my blog before I leave for Portland!
It’s so good, isn’t it? Thanks for the link!
What I love about the mac and cheese is that there’s no soy in it. I don’t have anything against soy; I just don’t think it contributes much flavor to dishes. But apparently most vegan mac and cheese’s are full of it.
I’ve seen this recipe *twice* now (once here, once on matt’s site) and I’m dying to try it. It look absolutely wonderful. And any reason to cook with chard is a good one, since it’s one of the many ingredients I’ve yet to cook with. :D
Yummy! I’m with Matt; I don’t like adding tons of soy to my diet, so it’s REALLY nice to find vegan recipes without any soy.
Oh wow, this does sound awesome. I missed it on Matt’s blog so I’m glad you shared it. I definitely have to give it a try.
This recipe looks killer. I used your idea to make sauce for a casserole I made the other night. It was great. I still want to make the actual recipe though. :)