Ever since I went vegan, I have collected vegan cookbooks. And in nearly every one of these cookbooks, there is an author’s tried and true mac n’ cheese recipe that will please your dairy loving friends and family. I will admit, many of them were more like pasta in a cream sauce than “cheese-like” but what I can swear by is that Robin Robertson has been one of my top favorite vegan cookbook authors since day one. I have always liked her play on spices and even textures to bring back a typically nonvegan dish and make it into something really, really, really special. Also, her recipes have NEVER failed me so there is also that important benefit of purchasing her cookbooks too! With that being said, Robin Robertson has done something that I would file under “Why hasn’t this been done before?” and she totally did it…AN ENTIRE COOKBOOK DEDICATED TO VEGAN MAC AND CHEESE!!! This isn’t just 50 ways to make the same dish…nope!!! Robin Robertson takes you on a global adventure as well, along with making your own instant mac n’ cheese that will have you leaving those overpriced vegan box mixes for good!!! But today, I am one of the stops on Robin Robertson’s Vegan Mac & Cheese blog tour and I am giving my readers what I call a “Double Feature” and posting two recipes from this newly released cookbook. If you make any of the recipes, please let me know…I’d love to hear what you think about it!