Three Vegan Cheeze Sauces: I Taste Them So You Don’t Have To
I’ve a lifelong love affair with cheese. On sandwiches, salads, over pasta or soups, or just on its own, I love the salty tang of cheddar, the nuttiness of Parmesano Reggiano, and the creamy softness of a fresh mozzarella. I could never voluntarily be vegan, because I couldn’t give up what has to be my favorite food. But because I’m always looking to eat lower on the food chain, and I know how delicious vegan food can be, I thought I’d do a taste test of “cheeze” sauce recipes. I whipped up three “cheeze” recipes to see if they could find a place in my regular repertoire of recipes.
