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Vegan Macaroni and "Cheese" The following food application demonstrates the flavor performance of LALLEMAND BIO-INGREDIENTS LBI 2130 in vegan alternative to macaroni and cheese. Ingredients (%)
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Ingredients |
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| Water |
82.3 |
| Olive oil |
7.30 |
| Whole wheat flour |
5.50 |
| LALLEMAND BIO-INGREDIENT LBI 2130 |
3.60 |
| Salt |
1.00 |
| Garlic powder |
0.25 |
| Turmeric |
0.05 |
Preparation:
- In a saucepan heat part of the oil and stir in the flour. Add water, stir, and then add all other ingredients. Cook for 2 minutes. Add the remainder of the oil and the yeast.
- Use 100g of this sauce with 140g cooked macaroni.
- For baking applications, save some sauce for the top and sprinkle with paprika and bake at 350F until the top is crisp.
The Lallemand nutritional yeast LBI 2130 contributes a fermented cheese-like flavor while adding protein and all the B-vitamins to your vegetarian meals.
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