I've been cooking a lot lately with a product called Toffutti . It's a cream cheese substitute made from soya - I haven't tried it as a full on cheesecake substitute , but I can attest to it's absolute delicious and creamy outcome when used to make a 'cream' sauce . This is how I make a creamy mushroom sauce ( which we eat on GF pasta , or as a topping on grilled chicken or steak ) Here's how my recipe goes
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