For this one, however, we decided to add in a little extra velvety smooth with the addition of a fried egg. When cut open, the yolk adds to the texture of the cheese.
Being that Jen doesn't eat milk products, this one uses both gluten free macaroni (quinoa based) and block soy cheese, along with unflavored soy milk. Yes, I cheated a bit because I used real butter because the consistency and taste hold better when melted.
The garnish is a bit of julienned sundried tomato and some chopped basil for a little herb to offset the richness.
Enjoy! Images by MadeForJen
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