This take on vegan mac+cheese uses Daiya cheddar style shreds instead of a roux-based cheese sauce. The Daiya is creamier and a little more melty/stretchy, and the flavour is much more mild than my other mac+cheese. This recipe is a second iteration of vegan macaroni and cheese, which I conquered earlier here. This variation is […]
Archive | 14 June 2011
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- Meaghan: Good catch, Meryn! I've updated the recipe to incl...
- Meaghan: Hi Esti, those look great! Thanks for sharing! It ...
- Meaghan: Hi Renee, there's really no substitute for the whe...
- Meaghan: Cheers KR! Not sure how back I've been, apparently...
- Meaghan: Pomegranate molasses is fantastic in just about ev...
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