Your tastebuds won't know the difference!
Having a dairy and gluten intolerance is no fun for macaroni and cheese lovers like myself. It's a stomach ache wating to happen but I can hardly contain myself when I see a hot steaming pan of hot melting cheesy noodley goodness at whole foods or ...God forbid...home-made casseroles at holiday dinner parties or work potlucks. All my attempts at vegan macaroni and cheeses couldn't hold a candle to the original until I cam upon THIS recipe! The holy grail of vegan mac' and cheese and the secret ingredient is my new found love...Teese Cheese. I had accidentally bought the nacho cheese flavor at Whole Foods but made it work, adding some vegan crumbles for added texture. It turned out great! The Teese Cheese pours and melts like Velveeta, and I topped the casserole topped with Daiya cheddar shreds and gluten-free bread crumbs. What came out of the oven was a pot of bubbly, cheesy, spicy goodness.
The Recipe
*All ingredients bought at Whole Foods*
