Am sorry, though, that I followed the recipe, with one exception: I only had unsweetened soy milk. Cooking this to thicken it only added air bubbles. It didn’t thicken in the slightest. Next time, I’ll roast the garlic, and in lieu of onion powder, will sweat the onions first, then add both to the blender. Also, I’ll add only enough plant milk for a thick consistency. This simply doesn’t need to be cooked at all, but just brought together. A little avocado or olive oil probably wouldn’t hurt, either.. perhaps to substitute even more of the plant milk, for fat replacement which would be in real cheese.

But as I’ve said, the overall taste is quite good.