NOTES ON OTHER METHODSīefore I stumbled on this technique, I tried mac and cheese recipes with béchamel sauce, both stovetop versions and baked. This mac and cheese turns out perfectly every time as written below. I also adjusted the method, since it was a little unreliable for me. Transfer to a small saucepan and heat to your desired temperature, stirring the optional cheese shreds in at the end. Blend in a blender or with an immersion blender until the sauce is thick and completely smooth. Let them soak anywhere from 2-6 hours, or refrigerate and soak overnight, then drain fully and pat dry.Ĭombine all of the vegan mac and cheese ingredients. Start by completely covering the nuts in a bowl with water.
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