This is one of the recipes I tried in my first 2 weeks of being vegan. Because my tastes and expectations were still adjusting, I'm going to cut it some slack, and it was a gateway to my own simpler version of this.
I think right off the bat if you are expecting Kraft macaroni and cheese flavor you are going to be dissapointed (my husband had that issue.) So instead of being dissapointed myself, I adjusted my perspective, adjusted the recipe, and now I use it as a "garden alfredo sauce" instead.
When I make it I use:
-1 can diced tomatoes
-about a similar portion of cashews
-some salt to taste
-some garlic powder to taste
Blend together until smooth in the blender and add a little water if needed to get your desired sauce consistency.
Really simple, really versatile, and really believable as "garden or tomato alfredo sauce." Sometimes I add some southwest seasoning etc. if I'm going for a different flavor experience and that works well too.
The moral of the story for me is that with the proper perspective and expectations this is a versatile recipe that adjusts well to chef preference.
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This is one of the recipes I tried in my first 2 weeks of being vegan. Because my tastes and...