tag:blogger.com,1999:blog-928740616508774286.post5242623304204582239..comments2007-11-09T23:46:41.377-05:00Zookeeperhttp://www.blogger.com/profile/06652972967703610967noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-928740616508774286.post-52081625354734773532007-11-09T23:46:00.000-05:002007-11-09T23:46:00.000-05:002007-11-09T23:46:00.000-05:00

Just a note to reply to a comment Zookeeper left in my blog...You can use another vinegar for the "cheese" sauce, I prefer umeboshi because it doesn't have sweet or fruity undertones but is tart and quite salty... giving a more realistic tangy-salty flavor to the "cheese" (if that's possible in a fake cheese recipe - HA!).I really couldn't say, but probably just a plain white vinegar would be the

Tofu Mom (AKA Tofu-n-Sprouts)http://www.blogger.com/profile/16536769929670412138noreply@blogger.com