Baked Broc Mac & Cheese: Macaroni Monday!

You know what's awesome about vegan mac and cheese, besides it being vegan as well as tasty mac and cheese? It's cholesterol-free! Bam. A significant improvement on the original. This one also only has less than 8g of fat per serve. Bam bam. And don't cashews make just the greatest cheesy taste of all time? Bam bam bam.

I'm on a casserole jag at the moment. Spying a bag of gluten-free macaroni (at a certain German-owned stupormarket) while Vegan MoFo is doing Macaroni Mondays was rather timely... This is a lighter, lemony-fresh recipe compared to traditional or fast-foodie mac & cheeses. A generous amount of lemon juice combined with nooch and miso is halfway between a cheese tang and citrus tang - I love that. If you're in the mood for saucier food, increase the sauce by half... or double it!

Baked Broc Mac & Cheese

Serves 8

1 large onion, finely chopped
4 cups dry macaroni or penne/ziti

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Veganising French food en Australie, trying new vegan cheeses

All this talk of croissants has me thinking about French food. Additionally I picked up a teeny tiny 200g block of Vegusto (piquant) from a health food shop to try, with a massive $14 pricetag. Whaaaat. Admittedly I'm not used to forking enormous amounts of cash for vegan cheese, as I'm currently hosting a Notzarella maker and I make my own nut cheese - both of which are very fresh compared to something imported from Switzerland... But! I finally tried it. Piquant cheese that smells of sweaty gym socks was never my thing, but it's ok. It's a little bit like smokey gruyère cheese, something for putting on platters and crackers.

But what to use it for besides the obvious? I thought I'd find a recipe that used stinky cheese, and I found one for vegan parmesan - a courgette (zucchini), mushroom, brown rice tian from A Vegan Taste of France - so I added double what the recipe called

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