And rounding out the eats I took with me, a snack baggie full of Earth
Balance Vegan Cheddar Squares (guilty pleasure!).
And rounding out the eats I took with me, a snack baggie full of Earth
Balance Vegan Cheddar Squares (guilty pleasure!).
Not exact matches
1 cup Daiya
cheddar style shreds 4 tbsp Earth
Balance (or other
vegan «butter») 1/2 cup flour 2 tbsp water 1/2 tsp salt (optional) 1/2 tsp paprika 12 - 24 pimento - stuffed green olives, drained
2 cups Daiya shredded
cheddar cheese 2 cups Daiya Pepper Jack cheese 1/2 cup Daiya
cheddar cheese (for top of mac dish) 1 cup of
Vegan Parmesan Cheese 3 cups of plant milk (I used Almond) 4 Tbsp of
Vegan butter (I used Earth
Balance) 1/2 cup of
Vegan bouillon broth 4 Tbsp Flour all purpose 1/4 Tbsp hot sauce 1 pound of Muellers Campanella noodles (Elbow works just as well) salt and pepper to taste