Kevalin (morningstar21) wrote in vegancooking,
Kevalin
morningstar21
vegancooking

Help me with my cheese-melting woes!

I'm making vegan pizzas, one with grated monterey jack "cheese" from a block, one with Tofutti mozzerella slices. Every time I make pizza I end up burning it because I put it longer to make it melt-- it won't! Are there any tips or tricks I need to know (involving oven temp/time/etc.) to make this stuff delicious? I searched through the FAQ and I couldn't really find any advice.
Tags: ethnic food-italian-pizza, substitutes-dairy-cheese
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