To those who have tried leaving out the roasted red pepper, this shouldn't be done. It is delicious! I am compelled to give a more thorough review though. Having made many different cheese substitutes in my kitchen, I can attest that this recipe is wonderful. Before making this recipe, cooks should keep in mind that this is a vegan substitute and does not taste just like cheese or a highly processed boxed mac and cheese. If I have enough soy milk on hand, I like to replace the water with soy milk just for the added vitamins and calcium. To keep it creamier, I only bake it for about 30-35 minutes. I do agree with some reviews that the baking time can be shortened. You will not successfully make a faux cheese sauce using only soy milk. This recipe is certainly healthier than any dairy counterparts because the fat from nuts is more beneficial than animal fat. I would like to comment that macaroni and cheese is not a health food. Also, one reviewer complained about the fat content from the use of cashews. If you leave out the pepper, you are eliminating a key element in the dish's flavor. It isn't spicy at all and the red pepper is helps the dish have a cheesy flavor as well as that bright orange color children are so fond of.
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