Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
Can the miso paste be left out? My husband is allergic to soybeans.
you add the sauce to the opened instapot – with pasta and 6 cups of water in it? please clarify
Is there a sun for “potato flour”? Is that the same as potato starch or could you use corn starch or tapioca flour?
Do you drain the pasta before adding the sauce to the Instant Pot?
Sadly this recipe just didn’t do it for me. The vegan cheese sauce had a very unpleasant taste that I couldn’t figure out how to tweak to make more palatable. Fortunately I tasted it before I mixed it with the pasta and was able to call an audible before I served it to my guests.
How many servings does this make?
This sauce was a TOTAL FAIL. It seems like the photo is for a different recipe. It was nothing like cheese sauce. I naively thought maybe the cooking of it would make it taste better, but ended up rinsing off the pasta and making a completely different sauce.
can I make this mac and cheese on stove? Sounds delicious
Is the potato flour necessary? Can I use rice flour?
mac and cheese without breadcrumbs is a tragedy!