Cook with either vegetable broth or water, not oil.
How to make vegan cheese. Can of Goya Organics Chickpea low sodium. Keep the liquid. Add 1.5 tbs Walnut oil. 1/2 cup nutritional yeast. Large dollop of Cashew butter. Garlic powder. Almond flour. Bragg Organic Apple Cider Vinegar (amount here determines how thick or thin you want your “cheese”). Tapioca powder. Touch of Bragg Liquid Aminos.
Crush in a pot with a potato masher.
Cook in the pot until it is cooked enough.
I like to have it with Ronzoni Garden Delight Veggie Trio Italiano (made with vegetables), i.e., vegetable-oriented, not wheat, pasta.
I pour the “cheese” over the Trio Italiano and then top it all with a mound of mixed, organic leafy greens chopped into small pieces. Almost every meal of mine looks identical with this mound of chopped leafy greens on top and the goodies hidden underneath. All you see initially is this mound of finely diced leafy greens. Usually I add drops of real lemon juice to the leafy greens, but not when I have my “cheese”.
Minimal saturated fat in this “cheese” versus the real stuff.
You have to carry a kind of inventory of what foodstuffs you have available in your head to be able to bring off a complex recipe. What cook hasn’t had the exasperating experience of getting set to do some very involved recipe, only to discover that one key ingredient is missing? Your options are three: proceed without it and risk woeful under performance, stop everything and go to the grocery store to get the missing piece of the puzzle, or put it off for another day so that you will have everything you need. Having all your ducks in a row, sort of speak, isn’t all that easy when you are a cook — and takes some real planning.
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