This mild-tasting, rich, creamy high-protein cheese sauce is perhaps my new favorite thing. You can use it on chili and pasta and even as a dip for your favorite baked tortilla chips. You can find the lentils on Amazon or most online Indian grocers if you can’t find them IRL. Here, I’ve created a thicker… Read More Lentil-based Cheese Sauce
This simple, delicious ricotta can be used in both savory and sweet recipes. If using in the latter, omit the salt. As an alternative to the blanched almonds called for in this recipe, you can also use raw almonds that have been peeled. To do so, soak the almonds in water for 1 hour, and… Read More Almond Ricotta
One day, Miyoko’s vegan cheese will be found in every supermarket, cheese stall, and restaurant, and what a glorious day that will be. Miyoko Schinner uses a method for growing your own bacillus culture, and then using that culture to ferment soaked and ground nuts. The result is beautiful, sharp, tangy cheese in all it’s… Read More Vegan Cheese Making: Introduction