Growing up, I would really just drown anything in cheese. From Velveeta cheese packets to cheese dip for the bread sticks on my laundry-mat lunch break to the movie theater nachos with extra extra cheese to melted string cheese in the microwave, I was quite literally hooked. Now, I don’t eat dairy. I understand why I was so addicted to it: it has a little to do with casomorphin and a lot to do with a high salt fat combo. Any who, I choose to eat plants and we can get a yummy cheesy flavor without the dairy (you can choose to use the Nutritional yeast or skip it) thanks to the addition of Umami embodying miso paste (which doesn’t raise blood pressure like pure salt can!).