Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (10)
I like this with added Dijon mustard seasoned to taste. It gives it the kick it needs so it isn’t so bland. Nice this way
A very bland and literally nearly tasteless dish. There’s no way this can be compare to restaurant-style as the recipe states. We have had a lot of cheesy vegan sauces, and this one has no flavor at all. FoK regularly seems to publish recipes that have not been tested even once.
this was not a great recipe and I typically love the Forks over Knives recipes. it was very very bland. I did though add some salt and canned corn and some homemade cashew cheese and then it was delicious. So I would say the recipe is a good base but not very tasty by itself!
Didn’t care for this recipe. Chick peas gave it a slightly grainy texture inspite of using a vita mix blender. Flavor was not great either. Would not make again, threw left overs out.
Personally, I was not impressed with this dish. 🙁 I couldn’t get over the smell and the taste was just off for me.
This uses only a partial can of chickpeas. How much of the can’s liquid should be added? Can water be substituted if you use beans that you’ve cooked from dried? I avoid canned goods whenever possible.
The cheese sauce is super delicious. You could use it as a base and then add all sorts of things–chipotle, for example. Really like this recipe.
This sauce is quick and easy to prepare, and quite tasty. I didn’t change anything in the recipe, except I omitted the cayenne. Tonight, I may add some frozen peas to the leftover sauce. I served it on whole wheat spaghetti, but I think it would also be a good topping for brown rice or quinoa.
This is the first plant based “mac-n-cheese” I have enjoyed and will definitely make again. First time for me eating pimientos, also. Delicious
Just made the cheese sauce, minus the pimientos and with a dash of vegan Worcestershire sauce, and had it over toast for a tasty vegan Welsh Rarebit!