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Hey Baby!
There's also almond butter, cashew butter, macadamia butter.......yes...very fattening, but still. And if you dip celery in cashew/macadamia butter it is soooo good.
 

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*Bump!*


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.
 
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