For decades, vegan cheese struggled with a bad reputation. The mostly soy-based products were known for being rubbery, flavorless and nothing like the real deal. But if you've tried the latest releases, you know that they're actually quite...cheesy! Food scientists have been working with coconut, cashews and other plant-based ingredients to simulate the properties of mozzarella, cheddar and more, and consumers are eating them up. Our chefs tested some of the new products and developed these great recipes in the process. Give them a try!
VEGAN BAKED ZITI WITH MUSHROOMS
ACTIVE: 35 min l TOTAL: 1 hr 10 min l SERVES: 4 to 6
This story is from the March - April 2023 edition of Food Network Magazine.
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This story is from the March - April 2023 edition of Food Network Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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