It’s strange, but my husband and I were not a big fan of mac and cheese, but now we are of “vegan” mac and cheese.
Especially the one I make with this homemade vegan cheddar is our favorite.
Here is the information you can find about this cheese. ↓
https://sideb.culinarytribune.com/recipes-ive-tried-and-liked/
I use the cheese and thin it a bit by adding soy milk to create this creamy cheese sauce.
Today there was another main actor along with the mac and cheese.
Cabbage steak!
I cook the cabbage in a mixture of water, salt, garlic powder, onion powder, crushed red pepper, and olive oil, covered until tender first, and then after removing the liquid fried it with olive oil.
I loved this.
The cabbage is so tender and sweet, and the little charred part was also very tasty.
I drizzled a little of this truffle oil over the mac and cheese.
It instantly takes the dish to the next level, and more an adult dish!
Delicious!!
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