I love vegan cheese. I use it in so many
ways! As a snack, in sandwiches and, recently, mixed in salads for a delicious
twist. And I tell you: THIS ONE is the best I’ve ever tried. It’s really so
gooood!
It’s also a great way to use the remaining
nut pulp from any homemade milk!
MY CHANGES:
1 – I had a lot of almond pulp, so instead
of using 1/2 cup cashews indicated, I used the pulp and it worked pretty fine.
2 – I don’t like soya sauce, I always use
Tamari as a similar substitute.
3 – I blended all the herbs together after
adding agar because I wanted a colorful cheese as a whole.
4 – I used 2 TBS Nutritional Yeast, instead
of 1 just because I love it.
Based on a recipe from Veganana, my favorite
Brazilian vegan blog!!! Click the link and scroll down for English version. Veganana
is now gradually updating her blog with recipes in English, you’ll soon be able
to enjoy everything she has to offer!
From Veganana
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