Now, I’m a big fan of both vegan mac and cheese and regular mac and cheese. Some days I want something creamy and cheesy and delicious, and other days I want something a bit lighter, healthier, and vegan. Today though, I’m going to share a recipe that mixes the best of both worlds. The little bit of added dairy to this recipe truly makes it taste like mac and cheese, but the majority of the sauce comes from plants. Win-Win! You’re not going to miss authentic mac and cheese when you try this. If you are totally vegan, you are more than welcome to use plant-based milk and nutritional yeast…
When I’m feeling under the weather, or am in need of something to make me feel cozy and warm, soup is a go-to for me. The start of colder weather always ushers in new ideas for how I can perfect this already near perfect food. I wanted to make something creamy but also balanced. I find that cream-based soups can get really heavy, real quick, and the combination of acidity from the tomatoes with the zinginess of the ginger is just right. This won’t sit heavy in your stomach.