October 26, 2015
You need to plan ahead to serve this appetizer, but it is very much worth the wait. The recipe yields one 6 inch round, but we suggest making more!
We first tried this vegan cheese recipe by Miyoko Schinner when we saw it in the September/October 2012 issue of Veg News. We've been making it ever since!
Check out more from Miyoko at http://artisanveganlife.com/