Vegan Mac and Cheese

This book is simple yet chock full of valuable information on making all kinds of mac and cheese but for vegans. Good for those starting out to eat vegan or for those looking to expand their menu. Might also work with a few changes for those who are on autoimmune or antiinflammatory diets. Photos used certainly go a long way to rouse one’s appetite!
I received an advanced reader copy from NetGalley in exchange for my volunteer review.

I’m going to start this with the fact I’m not vegan. Or even vegetarian. I love Mac and cheese and any kind of cookbook. This book is worth everyoneeee to check out.

Macaroni and Cheese has always been my favorite side dish, and when I became vegan in 2005, I missed it. Since then, commercial vegan options have entered the market, some better than others. Given my love for this cheesy delight, I couldn’t resist the Vegan Mac and Cheese cookbook. I must confess that as much as I adore this culinary delight, I wondered if Robertson would be able to fill an entire cookbook with recipes devoted to it.

My curiosity was quickly answered when I saw the diversity of recipes listed in the table of contents, divided into five chapters. The first chapter offers an array of techniques for preparing the dish, including one with soy, one with cashew milk, and a “classy” macaroni and cheese option with truffle oil and white wine. Chapter Two, “Global Cheesy Macs,” provides adventurous recipes inspired by international cuisine. The third chapter includes instruction for pairing macaroni and cheese with vegetables while the fourth incorporates “meat.” The final chapter, perhaps my favorite, supplies innovative and unexpected recipes that incorporate macaroni and cheese in soup, muffins, rolled balls, and quesadillas.

The instructions are clear and while the ingredient lists look long, many of the items are spices stocked in most home kitchens. Many recipes offer variations or tips and interspersed throughout the book are “bonus” recipes for items such as vegan sour cream and tofu feta, useful not just in these dishes but in others as well.

I got so hungry reading the cookbook because the dishes look and sound delicious. I did get a little confused about which photographs belonged to which dish, and I don’t think every recipe had an accompanying picture. I suppose that while the macaroni and cheese recipes can taste quite varied, they still look fairly similar. Also, I wish that the recipe pages had include approximate prep and cook times as a call out as some cookbooks do since the time it takes to prepare a dish can impact whether it is a good choice for a particular day’s meal.

Anyone who loves macaroni and cheese, not just vegans, should acquire this cookbook—it will make you think much more widely about the diverse possibilities of this dish and appreciate its versatility!

This is such a brilliant recipe book for anyone who is going vegan or, like me, loves cheese just a bit too much.
I can’t wait to dig into many of these recipes, but what I loved most was the social history surrounding Mac and cheese. It was a perfect introduction.

Finally! The book that all vegans need. Mac and cheese is the perfect comfort food and having lots of options is fantastic. Cant wait to try some of them - especially as the colder months come in and we need warming meals!

This was a fun cookbook aimed towards vegans. I liked the various sections, such as basic, global and veggies and the variety of recipes.

(Vegan) Mac and (un)Cheese- what is there not to love about that? Warm, creamy with pasta, just yum. Who ever thought there were so many versions of this beloved dish! Overall there are 56 recipes to choose from, enough for one a week.

This book includes five chapters of recipes: Basic vegan mac & cheese, Global cheesy macs, Mac & veggies, Meaty macs and Fun with mac & cheese.

The Introduction chapter includes a history of the dish dating back to 1200s, vegan cheese origins, international restaurants with mac and cheese on the menu, and the different types of pasta that could also be used as macaroni, with a colour photograph. Ideas for toppings are also provided, much more than just the tomatoes I used to be served as a child. The Meaty macs do not contain any meat and the fun with mac & cheese gives ideas on what to do with leftovers.

There is some colour photography of the cooked dishes, but not nearly enough in my opinion, it certainly would be good to see the global dishes made up plus at least one photo was repeated from a slightly different angle. The recipes include both imperial and metric measurements.

I received this book from Netgalley in return for a honest review.

Wirklich outside the box: wer hätte gedacht, daß es so viele leckere Mac and Cheese Rezepte gibt?
Nach einem kleinen historischen Überblick, lässt sich sicher für jeden das passende Rezept finden - oder man kocht ein Jahr lang jede Woche ein neues Gericht!

Who knew how many different variations around Mac and Cheese there were let alone making them all plant based as well. This is comfort food at its best the only thing that let it down for me is I would have liked more pictures of what things looked like but that does not distract from the great recipe ideas in this book.

As a vegan who loves Mac and not-cheese this couldn’t have been more of s great fit! The recipes vary from super easy and quick to very detailed and an entire entree by themselves. Some call for store bought cheese, dry mix you can keep on hand, and fully made by you vegan cheese and “meats”. One section even has internationally inspired dishes. I am excited to try more of these than I can name! All different ingredients and modes of making them. Great book for vegans, plant based and the curious. Also great if you will be cooking for a vegan and are unsure of what to do as an omnivore.

Interesting alternatives to the classic mac and cheese. Should please the vegans in the family! God read, easy to follow.

I love love love Mac and Cheese and as a vegan, I am greatfull for this book. Very well written. The recipes are simple and easy to make and most especially delicious. Great photos.

Had no idea there were so many variations of Mac and Cheese recipes out there, never mind vegan to boot. Not so much a cookbook more a vegan mac and cheese Bible. Incredibly impressed with this book, the layout is easy to follow, the instructions are clear to follow and the photography is lovely to look at.

Was very excited by the macaroni pie recipe and am looking forward to trying it out.

Think this will be perfect for persons who have recently become vegans and miss a number of their comfort foods.

With thanks to Netgalley and the publisher for the arc.

I am shocked that I ended up giving this book 5 stars.
I'll be honest, I thought this would be an easy review to knock off my NetGalley queue, I mean how many actually different vegan mac & cheeses can there be???

Well.

Full disclosure, I don't even like mac & cheese that much. Vegan or non-vegan, I've never been a huge fan, although I've definitely enjoyed some good ones. Even as a vegan I enjoyed an occasional cheezy sauce made from nutritional yeast, it's just never been something I crave.

This book has all the basic nutritional yeast sauces, and a few more. No matter your dietary restrictions or how you stock your vegan pantry, you should find a couple different sauces to make here right off the bat. But there is not a lot different than you would find in any vegan cookbook.

What makes this book special are all the different recipes for Mac & Cheese. Not just mixing up one cheese sauce with a different pasta and a unique topping. I'm talking "Mac & Thai" made with coconut milk and fresh Thai basil. Arugula Pesto Mac & UnCheese. BBQ Jack & Mac using jackfruit. Mac UnCheese Balls covered in ground flaxseed & Panko and fried (MMMMMmmmmmm).

And then it goes even further with "dessert" macs: Indian Vermicelli Pudding has sugar, cardamom, pistachios and golden raisins. And a Sweet Noodle Kugel with pineapple, dried cranberries and pecans.

There are macs with vegetables and macs with "meat". Macs in quesadillas, macs in mugs, macs as waffles. There are old school recipes and very very original recipes.

I'm not a mac & cheese lover, but I am VERY interested in trying some of these ideas. And even non-vegans can accommodate these recipes using their own favorite cheese version.

This is truly a great mac & cheese cookbook. If you can honestly inspire and spark interest in a cook who has little interest in your main subject, you've written a 5-star book.

Thank you so much to NetGalley and Harvard Common Press for granting my wish of an ARC in exchange for an honest review. If you or someone you know is a mac & cheese lover (vegan or not) I highly recommend getting this book!

The title of this book- Vegan Mac & Cheese- immediately caught my attention! For many years I was a vegetarian who couldn't seem to take the full step to becoming vegan mostly because it was so hard to find a decent replacement cheese. With the variety of vegan cheeses now I was able to take that leapt, however I still missed things such as macaroni and cheese. This book is full of over 50 recipes for vegan Mac & Cheese- that's amazing! The author splits the book up into different types of Mac & Cheese including basic, global, mac and veggies, meaty macs and fun with mac & cheese. With so many scrumptious sounding recipes it's difficult to decide which one to start with! Thank you to Netgalley and Quarto Publishing Group – Harvard Common Press for an ARC copy in exchange for an honest review.

"Vegan Mac and Cheese" is a vegan cookbook for a variety of non-dairy cheesy sauces which are combined with pasta and other ingredients for healthy, tasty meals. The author included recipes that were nut-free, gluten-free, or soy-free (and occasionally free of all three). While the book included many different combinations to create vegan uncheese sauces, she occasionally suggested using store-bought vegan "cheese" or vegan "meats" for a recipe...though she often also included homemade alternatives. The recipes usually only used ingredients that are fairly easy to find, and many could be made with what I (used to vegan recipes) already have around the house. I also suspect that these recipes will taste good even with some substitutions (like yukon gold rather than russet potatoes?). The recipes don't include an approximate guess at how long it'll take to make (which I would have liked) or nutritional information (which doesn't matter to me).

The author included 8 recipes for basic uncheese sauces (including one that's a dry mix for quick prep time), 12 recipes inspired by various pasta-and-cheese traditions around the world, 15 recipes that add various veggies to the pasta and uncheese, 11 recipes for vegan "meat" added to pasta and uncheese, and 10 recipes for re-using leftover mac and uncheese or other unique ways to eat pasta and uncheese. I immediately tried making the Free Mac, which my family enjoyed. As I expected based on the ingredients, it doesn't taste exactly like Mac and Cheese, but other recipes in the book do. The recipes sometimes assumed a basic cooking knowledge, though the recipes are not difficult to make as long as you have a high-speed blender. Overall, I'd recommend this cookbook.

Vegan Mac and Cheese by Robin Robertson

Moving more and more toward a vegan diet this book definitely caught my eye when it appeared on NetGalley. I love pasta and cheese so being able to make it “vegan” seemed a neat trick.

The book includes a variety of ways to achieve that rich cheesy smooth taste by using tofu, roux, nut cheeses and/or pureed vegetables. The main ingredient I will have difficulty finding, living in Lebanon, is the nutritional yeast but I am definitely going to do my best to make one or more of the recipes in this book. I already have this author’s 1000 Vegan Recipes cookbook and love it so will be looking for this book to add to my shelves.

What did I like?
* The multitude of variations for toppings, vegetables, seasonings and more
* The global recipes. I have had pastitsio and some other noodle dishes from other countries but they always use real cheese and meat so the options in this book are of great interest to me.
* The concise easy to read directions
* The photographs
* The fact that with t his book I could prepare macaraoni and uncheese every week for a year.

Thank you to NetGallely and Quarto Publishing Group – Harvard Common Press for the ARC – This is my honest review.

5 Stars

Can I say anything other than yum ?
As a person with a dairy allergen I dont often get mac n cheese. These recipies give me options though ! I LOVE that.
I have tried two of them so far and they were great :) I would definitely recommend trting out this book :) Mmmm yum...

Tried one of these recipes so far and it’s great!

What a creative idea for a cookbook- many variations for vegans for Mac and cheese. I can’t wait to try more of these!

Thanks to Netgalley for the arc in exchange for an honest review.

How do you make something dairy - vegan?



With many recipes, you find how to make vegan mac and cheese.



Becaus eof its rarity, it also makes a good gift idea, where you seal all the dry ingredients in a jar.



The book then move sinto international territory with Mac and Thai, German Spatzle, Mac and Queso, Curry Mac, Bajab, Creole, Greek and others...ooh Brussel sprouts in mac and Cheese.. quite a voyage..



Mac and Veggies



Mac and Greens



Buffalo Cauliflower Mac sounds aweosme.



Round corn tortilla chips.



Shepherd's Mac and cheese



Uncheese like Notella



Cheesy mac muffins. At this point its like the Chocolate by the Baldman store where every course is made of chocolate. You can make soup, appetiser balls with Mac n Cheese.

Mac and cheese is one of my favorite foods, but I was skeptical about how vegan versions would taste. This book proved that there are delicious vegan options for this classic comfort food that are delicious. I am definitely working my way through this book and have enjoyed every single dish that I have tried thus far!

This is a pretty ok vegan book, especially for those starting out on their vegan journey. Personally I tend to steer clear of replicated vegan food. Ie vegan beef burger, vegan cheese, vegan looks like chicken etc and focus on vegetables and legumes and beans etc. But overall an ok book just not for me.

This cookbook is all about mac and cheese, my favorite food ever. While I'm not vegan, I often eat vegan food, and vegan mac and cheese can be tricky. This book guides you on how to make an awesome pan of mac.

I enjoyed that a timeline and back story of mac and cheese were included, that was a nice touch. There's also a section on brands of vegan cheese and restaurants that have great dishes (shout out to Detroit Vegan Soul!)

I like that this cookbook included the basics as well as variations on the classic dish. I'm really excited to make the Mac & Pizza.

Such a good book for Vegans and those with dairy allergies. I have made two recipes so far and both were very popular with my fussy family. I am looking forward to cooking my way through my many bookmarks in this book.

Thank you to the publisher and Netgalley for an advance copy of this title in exchange for an unbiased review.

Vegan Mac and Cheese is a new collection of vegan recipes and techniques featuring plant based riffs on the perennial favorite, by Robin Robertson. Released 17th Sept by Quarto on their Harvard Common Press imprint, it's 144 pages and available in hardcover and ebook formats.

Mac & cheese is probably my number one go-to comfort food. It's warming and filling and wonderful. I had never found a good substitute vegan friendly cheese or cheese sauce that really came close to replicating the 'real' thing, and to tell the truth I hadn't looked exhaustively because my family isn't vegan. This year, however, we are incorporating a lot more plant based meals with an eye to a paradigm shift sometime in the next couple of years for both health and philosophical reasons.

According to the publisher, this is the first entirely vegan friendly book dedicated to mac & cheese dishes. The book has an easy to follow, logical format. An introduction (~15% of the content) follows the evolution of vegan friendly alternatives to cheese and dairy and includes an intriguing mention of the Baltimore Vegan Mac & Cheese Smackdown. It's unclear if the annual event is still ongoing, but I'm definitely going to attend next year if it's happening, since I'm (fairly) local. The intro also includes a fun timeline of the development of vegan mac&cheese starting in 1200s Italy and culminating in 2019 with the publication of Vegan Mac & Cheese.

The following chapters provide variations on the basic recipes in chapter 1. These are intriguing and varied. I'm still sourcing some ingredients, so we haven't tried many of these, but there are German, Thai, Caribbean, North African and other variations. In addition to the different spiced up variations on the basic dish, there are chapters devoted to combinations featuring vegetables, 'meaty' dishes, and unusual twists including waffles, hors d'oeuvre, soup, quesadillas, and even a couple of desserts.

The author's style is upbeat, conversational, and easy to follow. The recipes are varied and complete. Each recipe has a descriptive paragraph, serving yields, and step by step instructions. Ingredients are listed in a sidebar. Many (most?) of the recipes are photographed with serving suggestions. The book is well photographed with clear and appealing pics of the dishes themselves. There are not really any cooking process pics, but most all of the recipes are straightforward, so process pics would have been superfluous anyhow.

Many of the ingredients will already be available in the average (non-vegan) household. The different pastas and vegetable ingredients will be very familiar to anyone. There are some specialty ingredients such as vegan butter, nutritional yeast, white miso, and a variety of nut butters which will require access to a large grocery or vegan friendly retailer.

The book also concludes with an author statement and cross referenced index (including photos).

All in all, I can't think of anything in my imagination that this book could have included. It's a great niche addition to any mac & cheese lover's library. There are some recipes here which are destined to become family favorites in our household.

Five stars.

Finding the perfect vegan macaroni and cheese recipe is no easy task. Do you like it straight off the stovetop with just a creamy sauce, or do you prefer it baked with a breadcrumb topping? Is the simplicity of noodles and cheesy goodness your ideal, or do add-ins like vegetables make it more interesting for you? No matter how you like your mac and cheese, Robin Robertson’s Vegan Mac & Cheese cookbook is sure to make you happy.

The introduction includes the story and timeline of macaroni and cheese; a list of restaurants around the world that serve some version of vegan macaroni and cheese; a discussion of vegan cheese, including incredients and tips for making your own; all kinds of info about pasta options; and plenty of ideas for toppings and add-ins.

Chapter 1: Basic Vegan Mac and Cheese offers recipes for mac and cheese made with your choice of tofu, cashews, or vegetable broth. There’s also a baked version topped with Ritz crackers, a classy version with truffle oil, and a clever dry mix that would make an excellent addition to any care package.

Chapter 2: Global Cheesy Macs features fusions with other cuisines like Thai, German, Greek, Mexican, and Ethiopian

Chapter 3: Mac and Veggies suggests mac and cheese made with anything from squash, spinach, broccoli, or asparagus, to name a few. I loved the Roasted Garlic Mac and Cheese and have bookmarked "Brussels and Tempeh Bacon" for my next attempt.

Chapter 4: Meaty Macs is a variety of hearty dishes made with mock meats like crab, BBQ jackfruit, Philly cheesesteak, or bratwurst. Recipes for many of the mock meats themselves are included, though of course you can use store-bought instead.

Chapter 5: Fun with Mac & Cheese offers instructions for serving in a mug, folding some inside an omelet, turning into a waffle, or cooking in a muffin tin.

Who knew there were so many varieties of this delicious comfort food mac and cheese to try let alone this is all vegan mac and cheese. My mouth is really going to celebrate now!
So many plant based sauces and vegan cheeses to try, it'll be fun and delicious trying these.
Especially nice these are easy to make and quite nutritious!

Published September 17th 2019 by Harvard Common Press.
I was given a complimentary copy. Thank you!
All opinions expressed are my own.

Some really interesting takes on mac and cheese. Nice set up of the recipes - and if there is something extra or a sauce it is right after the recipe and not in its own section that you would have to flip through. They had a mac and cheese timeline at the front which was a nice surprise and fun to see. Great for those who love mac and cheese or want to try at least one variation.

What better comfort food is there than mac & cheese?? It was fun to learn a bit about the history of mac & cheese and various pasta shapes and toppings are discussed. There is a good variety of recipes to suit any taste and I love that there are so many inspired by cultures around the world. My only hesitancy is that nearly every recipe calls for nutritional yeast and I'm not the biggest fan of the flavor. My favorite vegan mac & cheese recipe I've tried to date has a macadamia nut/cashew/potato/veggie sauce so it is possible to have a great vegan cheese sauce without nooch. If you love nutritional yeast though, this is the book for you!

Thank you to Quarto Publishing Group – Harvard Common Press and NetGalley for the eARC in exchange for my honest review.

Thank you to NetGalley and Quarto Publishing Group – Harvard Common Press for Vegan Mac & Cheese – More than 50 Delicious Plant-Based Recipes for the Ultimate Comfort Food by Robin Robertson. Mac & cheese has long been a comfort food that vegans could not enjoy due to the dairy component, but not anymore this book is filled with many different varieties of mac & (un)cheese to enjoy.

The book starts with a timeline of macaroni and cheese, moves on to a list of vegan cheese makers, then a list of restaurants that serve vegan macaroni and cheese dishes, and finally to the recipes of how to make your own mac and uncheese. I was surprised at how different each recipe could taste when each one is for the same basic dish. I enjoyed Chapter 5 – Fun with Mac & Cheese the most. It was full of recipes that use leftover Mac & Cheese as an ingredient.

Some of my favorite recipes are: Free Mac, Cashew Cheesy Mac, Mac and Thai, Greek Spinach Orzo Bake, Cheesy Spaghetti Squash Mac, Cheesy Broccoli Mac, Buffalo Cauliflower Mac, Roasted Garlic Mac and Cheese, Shepherd’s Mac, Mac Uncheese Omelet, Cheesy Broccoli Mac Soup, and Mac Uncheese Balls.

This book is great! It includes lots of variations on a traditional comfort food. There are lots of pictures, many helpful tips, and a great index that italicizes the pages with pictures. Most of the ingredients are easy to find and the recipes were all easy to follow.

If you like mac and cheese and want to try something different, get this book. If you don’t like mac and cheese…well that is your problem.

I was skeptical, 50 mac and cheese vegan recipes ? How is that possible ? Amazingly it is, and the ones I tried were satisfying in that way a good home style mac and cheese can be. The basic sauces are fabulous and the author encourages creativity with additions and combinations as the book progressed. My favorite sauces were the cashew based ones, I really enjoy that creamy texture the nut adds. I've been a vegetarian for over 27 years and cheese is the food keeping me from going vegan. While reviewing this book I went a month cheese free and didn't miss it at all. There is hope for me yet.
This book is more than just plain mac and cheese with different sauces. There is a lot of idea on what to do with leftovers. Wonderful creative examples that will get you started on something just to fit your taste. I think that was what I enjoyed most about this book was the authors exploration of the dish.
I plan on buying a few copies for holiday gifts for my vegan friends.
I was lucky to receive a copy of this from the publisher for an honest review and test cooking.

I love this cookbook!

We made the One-Pot Macaroni and Cheese and it was DELICIOUS!! There are at least ten more recipes that I want to try!

The author gives a lot of tips for different toppings for mac and cheese! We tried toasted breadcrumbs and it tasted like the crust on baked macaroni and cheese!!

I will admit that it was harder me to switch from vegetarianism to veganism than from omnivore to vegetarian. (Something I still grapple with!) The reason? Dairy… and more specifically… cheese. One of the things it is so easy to miss when you go vegan is the creamy meltiness of dairy. It is hard to replicate, and it is a common component of many comfort foods. Well, at least now with this cookbook, vegans can have their mac and cheese back. Or, as the author says, “mac uncheese.” However, for simplicity, I will just be going it mac and cheese in this review.

The book is divided into several chapters, starting with basic recipes and ending with some creative ideas for leftovers. In between, the author travels the globe mac-n-cheese style, highlights vegetable versions, and provides some dishes that may in some way mimic people’s previous meaty favorites. The book is full of inspired mac and cheese recipes. The sauce recipes I found to be quite fun. The author is very creative, mimicking the flavors and textures reminiscent of dairy mac and cheese. Nutritional yeast is in most recipes, and miso is common as well. As I have made the Happy Herbivore’s vegan nacho cheese, I can attest to the fact that these two ingredients impart flavor and complexity that is reminiscent of dairy cheese. The author often incorporates vegetables in the sauces, too, which would give both body and flavor. Vegetables used in sauces include red bell peppers, carrots, rutabagas, and potatoes.

The basic chapter is just what it sounds like–several basic sauces highlighting different approaches to vegan uncheese sauces (tofu, nutritional yeast, or cashew based) and even an allergen-free sauce. She even had a powdered version you can pre make to have on hand so you could whip up a homemade mac and cheese dish almost as quickly as that little blue box you get at the store. By the way, she doesn’t use store-bought vegan cheeses in these recipes, though she does talk about them in the introduction. If you like them, though, she recommends adding some to your sauce for another flavor/texture note.

What’s fun about a lot of these sauces (the basics and the other in the book), I think, is that you could mix and match them. Once you find a couple of sauces that you like, you could experiment with them. Use different add-ins, use different pasta shapes, or even use the sauce in a completely different recipe. When I experimented with vegan cheese sauces before, I actually found them very versatile. They make an excellent base for a pizza or something to toss vegetables in.

I thought the global cheesy mac chapter was a lot of fun. Some recipes don’t really come across to me as real mac and cheese type recipes, like the Greek Spinach Orzo Bake or the Blushing Baked Ziti (but it does sound tasty!). However, this is just a minor quibble. I thought that the aforementioned Blushing Baked Ziti and Salsa Mac and Queso sounded particularly good. The next chapter is about incorporating more vegetables into your mac and cheese, both into the sauce and added into the dish. There was even one creative dish that uses spaghetti squash instead of pasta. Where I think the author got the most inventive was in the final chapter, where she gives some fun ideas about what to do with pasta leftovers. She does provide some more “normal” suggestions in the introduction, but in this chapter, she gives you ideas of how to use your leftovers to make mac and cheese balls, mac and cheese pizza, and mac and cheese quesadillas amongs other yummy-sounding delights. I love a cookbook that pushes the boundaries of expectations like that and fires the imagination.

I’ve enjoyed this author’s cookbooks for years, and this book will soon become another favorite, I’m sure. All my family, even the confirmed omnivores, loves the chili recipe from one of her slow cooker cookbooks! I wonder if I could find another such recipe in this cookbook?

If you’re vegan and have loved mac and cheese, this book will be right up your alley. If you’re a mother who would like to add more vegetables to her children’s diets, you may very well appreciate the sauces that incorporate vegetables right into them. If they’re whizzed into a sauce, the kids may never know. Of course, if they’re like some of my younger relations, they don’t want any mac and cheese unless it’s from that little blue box!

I wanted to like this cookbook a little more than I actually did. I am a longtime fan of vegan author Robin Robertson and one of her cookbooks is a family favorite (Vegan Unplugged, which is all kinds of vegan recipes for camping, hotel rooms, power outages, dorm rooms etc. when you may not be able to cook in traditional ways). I cook vegetarian, as one of my kids has been vegetarian for 8 years and I also do so for moral, financial and health reasons. I am always looking for ways to cut down on cheese in cooking. It's expensive, not healthy, and I also don't want to support factory farming. Besides that, I suspect at least some of our family have quiet dairy allergies (dairy seems to exacerbate some health problems and seems to make one of my teens extra moody). That said, I have kids who love it. I am always looking for great dairy-free recipes.

There are things I really liked about this book: Robertson uses whole foods for the most part instead of just telling you to cook up fake cheese with non-dairy milk (though she does tell you how to do that too). I also love that there's a variety of ways she gets her cheesy tastes and textures. She has some recipes that are the classic nutritional yeast type but others use things like potatoes and carrots for some of the color and creaminess. She also has lots of varieties, giving a chapter of international twists on macaroni and cheese, a chapter on fun variations (the breaded and fried macaroni and cheese balls looked pretty awesome) and so on.

What could be better: There are not that many photos of the recipes and those ones aren't particularly inspiring. Most of the dishes look like pale beige imitations of macaroni and cheese. The styling and colors could be much better. These aren't photos that make me want to go try these dishes. The recipes aren't particularly healthy either. Obviously that's not the goal of a macaroni and cheese cookbook but you can make some pretty healthy variations.

It's not designed for gluten free folks, and just says to use GF pasta to sub. Some recipes call for flour. No nutritional information is provided. Soy is used in some recipes but plenty are soy-free. Allergy information is not provided for things like nuts (which are used often) and soy. Large quantities of nutritional yeast are often called for. I'm not a great fan of that stuff. The imitation boxed macaroni and cheese sounds interesting but it calls for something like 3/4 cup of nutritional yeast. I'm sad just thinking of what that much NY would taste like. I don't have high hopes.

Sometimes when I get a temporary ARC of a cookbook to review, I try to make a bunch of the recipes before it's deleted so I can try them while I can. In this case, I'm not sure I'm inspired to buy the ingredients for the recipes that sound tasty, and the ones I have the ingredients for don't sound tasty enough to make. I imagine it would be very different if our family was already vegan, in which case this would be a great primer of all kinds of recipes to try to find some new favorites.

I've had good success in my kitchen making up my own cheesy sauces with tapioca starch for stretch and some creative additions. I'm going to keep experimenting with that and try to figure out my own healthy but satisfying non-dairy cheese sauce for now, but I'll definitely keep her recipes in the back of my mind for inspiration.

Disclaimer: I was given an advance reader copy of this ebook from Quarto Publishing Group – Harvard Common Press via NetGalley in exchange for an honest review.

As a vegetarian that eats mostly vegan and loves pasta, this cookbook is a winner! I love that there are so many different ways that the sauce is made and doesn't rely on just one sauce that changes some of the other ingredients. There are so many different recipes that I want to try and I will definitely be buying this book for my shelf! I think this would be good for just about anyone because there are so many different types of mac that will be good for just about any tastes!

I would highly recommend this cookbook!

This is a great recipe book with over 50 variations of vegan Mac and Cheese. There are several base recipes, catering for different food allergies and intolerances. There are many variations in terms of toppings, cooking and serving styles. The book is nicely presented with plenty of mouth-watering pictures.

I’m not currently a vegan so I didn’t have some of the ingredients in my cupboard but I was pleasantly surprised to find my local supermarket did stock all I needed to make the first base recipe. So far I have only tried the first recipe and it was very tasty. My dad, who isn’t even a vegetarian, also thought it tasted good! It didn’t really taste ‘cheesy’, but it certainly had taste; I think it was tastier and more interesting than all the dairy mac and cheeses I’ve tried.

This is a lovely recipe book with lots of tasty vegan variations of a classic dish, making Mac and Cheese an accessible meal for many.

Thank you to NetGalley and Harvard Common Press for the opportunity to read and review this title.