I'd forgotten about this recipe until the other night, when I came across an old printout. Really good.
I used a spicy salsa, and adjusted the salt. The miso is already very salty, so I didn't need to add the full amount of salt called for. The cheeze is really thick, so I ended up doubling the amount of salsa and adding a bit of water. (I have a cheapie blender, though.)
I'm thinking of tossing it with some pasta and veggies after thinning it out to the proper sauce consistency, or using it in a casserole.
A forum community dedicated to vegetarian, vegans, and vegetable enthusiasts. Come join the discussion about agriculture, preparation, cooking, recipes, scales, reviews, accessories, classifieds, and more!