Cheesy Pasta with Market Veggies

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Noodles in a cheesy sauce loaded with market veggies

Short History: Vegan cheese first originated in the form of fermented tofu in either China or the Okinawa Islands! Later, another non-dairy cheese-esque product made its debut in the U.S. in the late 1800s. The shift in vegan cheese flavoring and variety occurred nearly two decades later. Brands began churning out more plant-based cheese options using an array of other ingredients. Both of those variations, and all others, were fermentated tofu. In fact, until around the 1990’s, most versions of vegan cheese were fermented tofu. Then, in the 1990’s, there was an explosion of new Vegan cheeses – these included seeds like sunflower and sesame, plant-based milk, coconut oil, nutritional yeast, rice, and nuts—such as pine nuts, almonds, and cashews.

Reheating Instructions: Warm in a pan over medium

Customer Comments:

“This was absolutely delicious, amazing. Another favorite.” – Julie Se. from Phoenix

“Creamy sauce. Great vegetables. Balanced spices.” – Mary Lee Ma. from Glendale

“Perfect for a “brown bag” lunch this wee at the office. Perfectly cooked pasta, creamy sauce, and tasty veggies made it a winner.” – Alice Ch. from Phoenix

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