I love mac & cheese, so when I noticed there was a recipe in Vegan Diner, I knew I was going to make it. The sauce is made from blended cashews. I soaked my cashews for a couple hours in the fridge, since my blender isn't very powerful. I really enjoyed this version of mac & cheese, which Julie Hasson said is what they serve at Native Bowl (her food cart in Portland). I served it with broccoli and Morningstar Farms ribs. The cookbook has a ribs recipe, which is based on the fatfreevegan recipe that I've made in the past. I was just being lazy by using pre-made ribs.