I know chao is plan oil free and I believe the new company I referred to is, as well (sorry I don’t remember the name but it’s at whole foods all the time). I’m really looking forward to trying their mozzarella as I’ve heard great things and this company has never failed to amaze me.Ĭhao is extremely good and now there’s another company similar to them that makes all kinds of vegan cheese products and they fortify it with B12 which I find really cool. They never use plan oil, either, so that is a huge plus to say the least. I just tried their cream cheese and it is outstanding–their vegan butter is amazing too. All of their products are just incredible. Or it can be frozen to thaw and reheat at a later time.Īlso, Miyoko’s is AMAZING. Leftover vegan cheese sauce can be stored in a covered container and refrigerated for up to 5 days.

You can also stir in some 5 ingredient Vegan Meatballs! Serve over cooked pasta, rice, veggies, etc.

I usually add another 1/2 tsp salt and a pinch additional nutmeg. Taste, and add extra seasonings such as onion powder, salt, nutmeg, paprika, or black pepper, if desired. Transfer to a small saucepan and heat to your desired temperature, stirring the optional cheese shreds (such as Daiya or Follow Your Heart or Miyokos) in at the end. Blend in a blender or with an immersion blender until the sauce is thick and completely smooth. Let them soak anywhere from 2-6 hours, or refrigerate and soak overnight, then drain fully and pat dry.Ĭombine all of the vegan mac and cheese ingredients (including 1/2 cup water, but not including the optional cheese). Start by completely covering the nuts in a bowl with water.

Best baked vegan mac and cheese