You can't handle the Mac Down: Springfield vegan mac and cheese competition gets gouda

SPRINGFIELD, Ill. (WAND) — Vegans in Springfield debated the best mac and cheese in town at the Springfield Mac Down Saturday.

Vegan Outreach presented the event, a fun-filled competition where local chefs went head-to-head to create a vegan mac and cheese dish.

Guests got to be the judges, trying four different kinds of vegan mac and cheese creations. In addition to sampling irresistible mac and cheese, guests explored a variety of plant-based treats from local vendors, connecting with other community organizations.

Chef Miguel from La Fiesta Chatham presented his Vegan Breaded Mac made with a nutritional yeast, almond milk, and butternut squash base.

Chef Autumn Gwinn presented her "Moo Free Mac" made with Easy Cashew Cheese and Gardein Be'f Crumbles.

Chef Kimsimone Manning made Vegan Kimchi Mac n Cheese with cabbage, carrots, sesame oil, gochugaru, garlic, and vegan cheese.

Chef Georgia presented their Mac and Please made with a sweet potato and cashew base topped with crumbled tofu bacon, chives, and paprika.

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