You know you can trust Miyoko Schinner when it comes to vegan cheese. Her line of artisinal cheeses quickly became my favorite, easily outplacing Daiya (though I still love Daiya on pizza).
This recipe creates a mason jar-sized amount of cheesey mix made of: nutritional yeast, tapioca flour, cashews, paprika and some other spices. Then, when the desire for mac and cheese like the old days hits, you measure out about 1/4 of a cup and mix it with the warm noodles and non-dairy milk. This is definitely a new pantry staple of mine! Recipe available in: The Homemade Vegan Pantry
0 Comments
Recipe from The Vegan Table by Colleen Patrick-Goudreau page 146
Hello, lovely. This chocolate cake RULES. With a bit of espresso in the batter and the ganache, it's got a deep flavor. An apricot glaze adds a welcome fruitiness to keep the sweetness just right. This was also the first vegan baked good I made years ago when I made "the switch." I was so excited to see it come together so easily and everyone who had a slice loved it. I even made it for my sister's wedding shower. It's very much a crowd pleaser. On this picture I drizzled the ganache because it wasn't thick enough. It still tasted good, but make sure your ganache is thick if you want full coverage. |