Guest guest Posted April 26, 2005 Report Share Posted April 26, 2005 Title: Mostarella Cheeze Categories: Cheese sub, Vegan/previously posted by N. Braswell Yield: 3 cups 2 c water 1/2 c Nutritional yeast flakes 1/3 c Quick-cooking rolled quinoa flakes (adapted to gf) 1/4 c Tahini 4 tb Arrowroot or cornstarch 4 tb Fresh lemon juice 1 tb Onion granules 1 ts Salt Process all ingredients in a blender for several minutes until very smooth. Pour into a saucepan and cook over medium heat, stirring constantly, until very thick and smooth. Pack into a lightly oiled, 3 cup rectangular mold, loaf pan, or other small, rectangular container and cool. For round slices, pack into a small, straight sided, cylindrical container. Cool, cover and chill overnight. To serve, turn out of the mold and carefully slice. Store leftovers in the refrigerator. Per 2 tb serving: 38 cal; 2 g prot; 4 g carb 1 g fat Variation: Smoky Provolone cheeze: Prepare mostarella cheeze as directed but add, to taste, during blending, your choice of 1/2 tb hickory smoked nutritional yeast, 1/4-1/2 ts hickory salt, or 1/4 ts liquid smoke (READ LABELS FOR GF INGREDIENTS). Note: This is a semi-soft " cheese " which may be used just like dairy mozzarella, on pizza, in sandwiches, in casseroles, or as a snack on crackers. It is sliceable as well as spreadable. The Uncheese Cookbook/Joanne Stepaniak Quote Link to comment Share on other sites More sharing options...
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