However, the first vegan “cheese” I tried more than three years ago was made with potatoes and carrots. I also used this for my vegan tempeh carbonara. And while I mostly aren’t the biggest fan of store-bought vegan cheese (with a few rare exceptions), I can’t get enough of homemade vegan cheese!! These vegan mac and cheese with mushrooms and peas are my absolute favorite!įor most cheese sauces I use cashews, unsweetened almond milk, nutritional yeast, and white miso paste.
When I became vegan, I thought giving up cheese would be the hardest part, but it actually wasn’t! There were sooo many delicious vegan cheese alternatives. And somehow I still am, I just don’t eat any dairy products anymore but I still absolutely LOVE this cheesy flavor and its creaminess. I’ve a confession to make! I used to be an addict.
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