There are so many good things about this "cheese": simple ingredients, perfectly spicy, no need of a blender/processor, you can make it in 10 minutes AND you can shred it...
I used oat milk for the almond milk because I find it much better for baking purposes but I am not celiac -- stick to nut milks if you must keep it GF.
From Vegan Richa
Recipe: http://www.veganricha.com/2014/08/almond-milk-pepper-jack-cheese-vegan-glutenfree-recipe.html
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