I’ve had some run-ins with vegan ‘cheese’ before. The kind that send you screaming for big bites of cheddar straight from the block. People use the term ‘cheese’ rather liberally when it comes to substitution like nutritional yeast and cashews. All of it (until now) has left me with my eyebrows raised and a real hunk of cheese grasped firmly in my hand.
That being said… we need to talk about ricotta and cauliflower and how I’ve (momentarily) relaxed that deathgrip of by block of cheese.
Continue reading Cauliflower Stuffed Shells with Butternut Squash Sauce at Joy the Baker.