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There is a béchamel sauce (don’t skip the nutmeg!) and a spinach-ricotta layer for a double hit of dairy. I made them over the span of two days. Although I would have loved to have had one epic day of ...
It’s a problem as intractable as the riddle of the Sphinx: How do you make a vegan cheese that people actually want to eat? Formo, a Berlin-based biotechnology company, thinks it has found the ...