Chances are you’ve eaten a lot of macaroni and cheese in your life. If you’re new to a plant-based diet, you might be wondering if you can still enjoy this comforting meal.

You’ll be happy to know the answer is “Yes!”

Robin shows you how to make what she calls Mac Uncheese. Her rich, delectable pasta dishes featuring vegan cheese sauces start with plant milk, vegetables, and nuts as their base ingredients.

Using these sauces (or, if you prefer, store-bought vegan cheese), you can make many tempting variants of the cheesy pasta dish. An entire chapter is devoted to veggie-loaded mac and cheese dishes.

You’ll find future favorites like:

• Buffalo Cauliflower Mac
• Arugula Pesto Mac UnCheese
• Smoky Mac and Peas with Mushroom Bacon

and more.

Another chapter serves up meatless mac and cheese made meaty with lentils, jackfruit, mushrooms, and more.

In addition to the recipes, Vegan Mac and Cheese feature lists of toppings, add-ins, and other creative ways with these plant-based mac and cheese recipes. 

Robin Robertson is a veteran restaurant chef, cooking teacher, and acclaimed writer.

She pens a regular column for VegNews magazine and has written for Vegetarian Times, Health Naturally, Restaurant Business, National Culinary Review, American Culinary Federation Magazine, and Better Nutrition.

She has written numerous cookbooks, including the best-selling titles Vegan Planet, Vegan on the Cheap, and Quick-Fix Vegan. Robertson currently writes, promotes her books, and teaches classes on her innovative vegan cuisine.