Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.



Comments (7)
Is there a sun for “potato flour”? Is that the same as potato starch or could you use corn starch or tapioca flour?
Do you drain the pasta before adding the sauce to the Instant Pot?
Sadly this recipe just didn’t do it for me. The vegan cheese sauce had a very unpleasant taste that I couldn’t figure out how to tweak to make more palatable. Fortunately I tasted it before I mixed it with the pasta and was able to call an audible before I served it to my guests.
How many servings does this make?
can I make this mac and cheese on stove? Sounds delicious
Is the potato flour necessary? Can I use rice flour?
mac and cheese without breadcrumbs is a tragedy!