INGREDIENTS:
Nacho Cheese Blog Post: https://plantifullybasedblog.com/2024…
1/2 cup (90g) red lentils
1 Yukon Gold potato (approx 8.5 ounces/242g), chopped
1 tablespoons (5g) nutritional yeast
1/4 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon turmeric
1/4 teaspoon garlic powder
1 tablespoon buffalo sauce, or to taste
Vegan Feta https://plantifullybasedblog.com/2024…
1 block (14 ounces/397g) extra firm tofu
Brine
2 cups water
2 teaspoons salt
2 teaspoon red wine vinegar
Marinade
1/2 medium lemon, juiced
1 tablespoon red wine vinegar
1 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon dried oregano
Tofu Ricotta https://plantifullybasedblog.com/2024…
1/2 block (7 ounces/175g) firm tofu
3 tablespoons (45g) non-dairy milk, unsweetened and unflavored
1 tablespoon (5g) nutritional yeast
1/2 teaspoon salt, or to taste
Vegan Mozzarella https://plantifullybasedblog.com/2024…
½ head of cauliflower (10.5 ounces/300g)
1/4 cup (30g) tapioca flour 1 tablespoon (5g) nutritional yeast ½ teaspoon salt add to taste ½ cup (120ml) non-dairy milk unsweetened and unflavored
Vegan Parmesan https://plantifullybasedblog.com/2024…
1/2 cup (60g) almond flour
1 teaspoon (5ml) olive oil
1/2 teaspoon (4g) salt
1/8 lemon, juiced (about 5ml)
2 tablespoons (30g) plain vegan yogurt
3 tablespoons (15g) nutritional yeast
ALL INSTRUCTIONS: Go to https://plantifullybasedblog.com/recipes-2/