Make chef Charity Morgan's vegan mac and cheese

The chef, who went vegan after her husband, former linebacker Derrick Morgan, decided to eliminate meat and dairy, has a new cookbook called "Unbelievably Vegan."
3:44 | 01/18/22

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Transcript for Make chef Charity Morgan's vegan mac and cheese
- Some easy eats for anyone who's made a resolution to eat healthier. Our next guest has some delicious ways to help you do that. Chef Charity Morgan is the author of a new cookbook called "Unbelievably Vegan." She has joined us from Nashville. And you can scan the QR code on the screen to get the recipe she's making for us this morning. Good morning, Charity. How are you doing? - Good morning, Michael. I'm doing great. - That is great to hear. And now, we know you went vegan after your husband, former NFL linebacker Derrick Morgan, decided to do it. And then a lot of his teammates started asking you to cook for them. - Yes, that is correct. - And this morning you're also cooking-- you're cooking something for us. It's a vegan take on a comfort food classic, mac and cheese. Mm-mm. Janai Norman's already over here digging into it. - You put food in front of me, I'm gonna eat it. MICHAEL STRAHAN: So this is how you start. You start by undercooking the pasta a little, why do you do that? - Because we're going to pop it in the oven and it's going to continue to cook. And if you cook your noodles all the way, what it's-- the end product is going to be this mushy, no shape pasta. And you don't want that. You want it to have a little bit of a bite back, and we call that al dente. So the key is just slightly undercook it so it continues to cook in the oven. MICHAEL STRAHAN: Al dente, that's what I'm talking about. And cheese-- but cheese, cheese is not vegan. So how do you make a cheesy sauce? - No, it's not. So, with the help of beautiful cashews. I'm a huge fan of cashews. You can make this as a savory dish, and I can easily turn this into an actual cheesecake as well. JANAI NORMAN: What? MICHAEL STRAHAN: Really? OK, well you get our attention on that, too. But this looks great the way it is now for kids, but you add a little something extra to make it more adult. What is that? - So that is the help of truffle. So I push those flavors forward by using-- starting off using a truffle salt, and then I finish the product by adding some really good, high quality truffle oil when it's done. And the trick to truffle oil is, you don't want to put it on when you're baking, because it's a very delicate oil, and it loses its flavor quickly with heat. So you're going to put that on, to finish a product, when it's completely finished. MICHAEL STRAHAN: Well let's see-- let's see the finished product. What you got? - OK. So, this, we have, is the truffle. However, in my book, I have several flavors. These are all fan favorites that started off with just truffle, but my clients and all the teammates liked this so much that I grew my recipes into a buffalo flavor and then a bacon one, as well. MICHAEL STRAHAN: Oh, Charity, that is like charity to me to offer those two up. I'm all in. I got to say, this-- this is absolutely delicious. So thank you for making this for us this morning. - Thank you so much. - And say hello to Derek for me. And everybody out there, we don't have to be-- - Yeah, he's around here somewhere. - Yeah, he's around there somewhere. Yeah, he's lucky he gets to eat the rest of the food. Hey, Derek, good to see you, man. - He said good to see you. - All right, you guys have a great week. Thank you so much, Charity, for joining us. And you can scan the QR code on the screen to get the recipe on GoodMorningAmerica.com. And Charity's cookbook, Unbelievably-- Unbelievably-- ack, Janai, I can't say it because I-- JANAI NORMAN: "Unbelievably Vegan." MICHAEL STRAHAN: There we go. - Is out today. Eat up. MICHAEL STRAHAN: Thank you.

This transcript has been automatically generated and may not be 100% accurate.

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