Time for a new vegan mac ‘n’ cheese recipe (because, delicious), and a new recipe VIDEO! Be stoked.
Origins of Mac ‘n’ Cheese
Mac ‘n’ cheese is the ultimate comfort food! But where did it come from? It’s believed that the earliest written recipe for a dish resembling mac ‘n’ cheese comes from a 14th century cookbook. The dish (named de lasanis) was made with squares of pasta layered with cheese. But maybe that’s not what you picture when you hear mac ‘n’ cheese? The dish has been modified in many ways over time! It’s thought that the introduction of mac ‘n’ cheese in the US came after Thomas Jefferson’s enslaved chef, James Hemings, recreated a dish Jefferson had enjoyed in his travels in Paris. It was then served at a state dinner and popularity spread. By 1937, Kraft released their boxed mac ‘n’ cheese and it quickly gained popularity because of its affordability. Our garlicky, plant-based version has all the comfort but without the dairy!
Vegan Garlic Mac ‘n‘ Cheese
Having already created an eggplant– and cashew-based mac ‘n’ cheese recipe, I wanted to do something a bit more traditional using a flour and (almond) milk roux. Although it doesn’t have as much plant power going on, it is insanely creamy and way faster than my other methods once the garlic is roasted, leaving just a 30-minute prep/cook time. This recipe also only requires 10 ingredients. To inject extra flavor I infused the sauce with two kinds of garlic: an entire head of roasted garlic and fresh minced garlic. This provides both a spicy, garlic bite, and a sweet, creamy roasted garlic flavor. I’m in love. Want to see this recipe in action? Check out our latest recipe video. (See our previous videos here, here and here). More to come! If you try this easy Garlic Mac ‘n’ Cheese, let us know what you think! Leave a comment and rate it – it’s so helpful for us and other readers. And don’t forget to take a picture and tag it #minimalistbaker on Instagram – we love seeing what you come up with. Cheers!
