meansoybean

I was just going to make the block of cashew cheese from 101 Cookbooks but was pretty hungry and decided to go for the full pasta and cheese bonanza. But only a fraction of the melted cheese was used. I really, really (really) wanted to try and make a block of cheese that melts.

As I was making it, I noticed it smelled very sweet… I eventually realized that I had used the wrong milk. I only ever have Natura original flavour on hand which contains, apparently, cane sugar. Plus, I always ignore the words “unsweetened soy milk” in recipes and now it’s come back to bite me in the ass. So it was barely edible, and I had to dump the rest. Fine, lesson learned. I’ve since stocked the pantry with 2 cartons of unsweetened soy milk. Now I’ll have no excuse to fuck up mac and cheese.

But what to do with this sweet cheese in the meantime? I bought some puff pastry and will come up with some sort of kludge… possibly a danish. Puff pastry isn’t traditionally used in this sort of dessert, so one can only hope two wrongs make a right. Right?

The mighty wedge…