Comments on: Vegan Macaroni & Cheese Cupcakes

By: Sand

Sand — Sun, 27 Dec 2009 21:50:10 +0000

Daiya is delicious yet oily. Instead of using Earth Balance and flour as a roux to make the cheese sauce thick I use Tofutti Better Than Cream Cheese and then add the Daiya. It’s simple, it melts beautifully and once it’s cooled just a bit it holds together and is thick and creamy, exactly how homemade mac and cheese is. I save the Earth Balance to whip with seasonings and then fold into Panko for the crunchy topping.

By: Stella

Stella — Thu, 12 Nov 2009 21:17:14 +0000

Hahahaha, this is brilliant. Truly inspired.

By: FoodEater

FoodEater — Thu, 12 Nov 2009 20:36:00 +0000

Trina: Wow, yours look incredible! How did I never see this before???

By: Melisser

Melisser — Thu, 12 Nov 2009 10:03:45 +0000

DAMN! Yes, please.

By: Trina

Trina — Thu, 12 Nov 2009 04:05:19 +0000

Follow my recipe? They hold together beautifully. I just made a bajillion for Desmond’s third birthday party in the mini muffin pan, and I liked those even better because you get more of the chewy end-bits per cupcake.

http://www.yourveganmom.com/your_vegan_mom/2009/01/when-we-last-spoke-i-was-making-dinner-i-had-seitan-potatoes-and-kale-to-turn-into-some-sort-of-meal-for-the-family-reme.html