Melty Pizza Cheese (recipe repost)

[Guest guest]

this vegan cheese alternative is really good. it's a

fun recipe to experiment with as well.

 

 

From Bryanna Clark Grogan's 20 Minutes to Dinner:

 

Melty Pizza Cheese

 

Makes 1 1/4 cups/5 servings

 

1 c. water

1/4 c. nutritional yeast

2 T. cornstarch

1 T. flour

1 tsp. lemon juice

1/2 tsp. salt

1/4 tsp. garlic granules

OPTIONAL: 4 tsp. calcium carbonate powder

2 T. water

OPTIONAL: 1 T. canola oil

(my addition - 1/4 tsp. turmeric)

 

Place all ingredients, except the 2 T. water and

additional oil, in a blender/processor and blend until

smooth. Pour the mixture into a small

saucepan and stir over medium heat until it starts to

thicken, then let it bubble for 30 seconds. Whisk

vigorously.

 

Or pour the mixture into a microwave-proof bowl; cover

and cook on high for 2 minutes. Whisk, then microwave

for 2 more minutes, and whisk again.

 

Whisk in the water and optional oil. The oil adds

richness and helps it melt better, but the cheese

still only contains 2.6 g. of fat per 1/4 cup.

 

Drizzle immediately over pizza or other food, and

broil or bake until a skin forms on top.

Alternatively, refrigerate in a small, covered plastic

container for up to a week. It will become quite firm

when chilled but will still remain spreadable. You can

spread the firm cheese on bread or quesadillas for

grilling, or heat it to spread more thinly on

casseroles, etc.

 

 

Variations

 

Melty Jack Cheese: Omit the oil and add 1 T. tahini to

the blender mixture

 

Melty Suisse Cheese: Omit the oil and use only 1/4

tsp. salt. Add 1 T. tahini and 1 T. light soy or

chick-pea miso to the blended mixture

 

Melty Cheddar Cheese: Use 1/3 c. nutritional yeast

flakes and add 1/4 tsp each sweet Hungarian paprika

and mustard powder. Use only 1/4 tsp. salt and

add 1 T. light soy of chick-pea miso to the blended

mixture

 

Smoky Cheese: To the basic recipe or any of the above

variations, add 1/8 tsp. liquid smoke

 

Cheese Sauce, Rarebit, or Fondue: Add 1 cup to 1 1/4

cup non-diary milk, dry white wine, or beer (can be

non-alcoholic) to any of the cheese variations.

(Try using the Suisse for fondue and the Cheddar for

Rarebit). You may add a pinch of nutmeg and white

pepper. Add salt to taste.

 

Nacho Sauce: You can add drained, canned black beans,

chopped jalapenos or other chiles, chopped olives, a

pinch of cumin, etc., using Jack or Cheddar as a base.

 

 

 

 

 

 

Mail - PC Magazine Editors' Choice 2005