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Gülden Gençoğuz Bickerstaff
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I agree; home-made ones are always better. I haven't made a "block" of vegan cheese yet but used a melty, cashew based one in one of my recipes. By the way, I have my own recipe site if you want to check it out.
Hi Andrea, I seem to be coming back to this post. I am quite new in this vegan cheese making business actually. Just made the cheese sauce for a faux chicken bake but this is what I really want to master. With your help of course. Thank you for the recipes :)
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May 6, 2012