Mac and cheese. Let’s not waste time with formalities. This is obviously the first recipe you will be turning to, so no need to flip through the pages. It easily tops the list of things we can’t live without, right after oxygen and cat videos. So what’s up with vegan mac and cheese? The short answer for the twenty-first century: cashews and nutritional yeast. Those are ingredients I use often to achieve creamy cheesiness, so let’s get familiar with them—stat. I love this particular recipe for new vegan cooks because the most important part (the sauce, duh) needs no cooking and takes about 2 minutes to pull together. It also includes my favorite vegetable, broccoli. (Yes, I am that basic.) It’s chopped into small pieces and available in every creamy, dreamy bite. The method is also really simple and features every cook’s favorite: “one pot.” You simply add the broccoli to the pasta in the last few minutes of cooking. So yeah, this is a great place to start. It’s really perf served with 2 tablespoons of Noochy Baked Tofu (page 281). I like a little smoky heat, but if you aren’t down with that, try smoked paprika instead of the chipotle powder. And if you are not even down with a little smoke, try regular paprika. But that will make you a very boring person!
Recipes from the recently released I Can Cook Vegan by Isa Chandra Moskowitz (Abrams, £22.99)
Photographs © Isa Chandra Moskowitz