Nutritional yeast is key, in addition to the grated potato. Then, I added the potato back, and the potato starch makes this cashew-based queso super silky and creamy. The first time, I tried to use pasta cooking water instead of my queso’s secret ingredient (grated potato), and it was just ok. I’ve been slowly working on this mac and cheese since I published my vegan queso recipe two months ago. I’ve failed you on the mac and cheese front, but I’m making it up to you with this vegan (I repeat: dairy free) mac and cheese recipe.įrom one cheese lover to another, I’m here to tell you that this mac and “cheese” is remarkably cheese-like and absolutely delicious. This post is brought to you by Frontier Co-op.ĭid you know that this seven-year-old vegetarian food blog did not have a macaroni and cheese recipe until today? It’s true.
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