I made this recipe last night. Ate 2 bowls for dinner. I cooked it a little longer because I like it when then pasta gets crunchy on top. I used a full bag of brown rice pasta spirals instead of measuring out 1-1/2 cups and it was dry. I’d recommend using MORE milk and cashews for the sauce. I ended up adding a little Daiya, vegan cheese, on the top. It isn’t plant based that way but it wasnt much. Also…
I’m only doing these “check ins” because I’m new to being vegan. I made for the first time the last few weeks a pasta dish that was delicious. The recipe is in this post.https://multipleexperiences.org/2017/02/09/forks-over-knives-vegan-chef-dels-mushroom-stroganoff/ My soup is still my favorite, it’s easy filling and so good.https://multipleexperiences.org/2017/02/01/vegan-creamy-potato-curry-soup/. I did run out of my almond milk/coconut milk that I whip together for my coffee a few times. That lead me to the half and half. I finally just bought Silk the non dairy…
