Preparation time: 20 minutes + 1 hour baking
Someone once told us, you cannot make vegan cheese 'cheesy'...please refer to photos! It's creamy, soft, warm inside and crispy brown crunchy outside will win anyone over. This is the ultimate side dish, in fact it might even outshine the main dish it's so amazing.
1.5 kgs of russet or nicola potatoes
¼ cup of nuttelex
¼ cup of flour
2 cups of unsweetened almond mylk
½ cup of vegetable stock
½ cup of nutritional yeast
1½ tsp of garlic powder
1 ½ tsp of onion powder
1 ¼ tsp salt
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