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
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