![]() A bit of dijon mustard and extra salt are also good for adding more of a cheddar-style flavour. Try half a teaspoon of white miso paste, an extra tablespoon of nutritional yeast OR a half teaspoon of vegetable stock powder. #1 – Flavour Variation: If you’re feelin’ a more mature ‘cheesy’ taste instead of this very mild mozzarella flavour, you can add some extra flavours to your first blend. It should be frozen and good to grate within about 4 hours – how easy is that?! You’ll want to spoon and pat it into your baking paper-lined bowl ASAP before sticking it in the freezer. So, after adding it just before your second blend, you’ll only need to blend it for about 10 seconds before noticing that it thickens into a really tacky paste. There’s something you really need to know about psyllium before using it in recipes – it starts to thicken literally as soon as it comes in contact with a liquid. Also, make sure you use the psyllium powder as opposed to the whole husks – these would still work, but would result in a more ‘grainy’ cheese. ![]() Not only does it keep you regular (too much info?!), it’s also what gives this recipe its melty, stretchiness. You might have already heard me harping on about psyllium powder in my vegan spelt pancakes recipe. Like, I’m talking the second that psyllium hits the blender, you want to get it going! I’ll explain why… Third step is to add the remaining water followed by the psyllium powder and blend immediately. Depending on your blender, this could take anywhere from 1-4 minutes or so. You want it to look smoother than hummus. Next, we drain and rinse the cashews and blend them with half of the water, plus all the other ingredients (except for the psyllium) until really smooth. Don’t let them soak for more than 6 hours though, as this can turn them bitter and slimy. As with all cashew recipes that require blending, this allows them to become soft enough to create a nice smooth paste. The first step for this recipe is to pre-soak the cashews. ![]() This recipe uses cashews and psyllium powder… There are a few different ways to achieve the creamy, melty properties of a good mozzarella cheese. Plus, it’s healthy, low-fat, melts beautifully, has a gorgeous creamy texture and a mild cheesy taste that’s ideal for pizza, nachos, toasties, baked potatoes… or whatever your little soul desires! It’s oil-free, coconut-free and requires no cooking – just a little blending. ![]() OK so this is not the only meltable vegan cheese recipe I have under my belt (more to come!), BUT it definitely takes the cake in the simplicity department. ![]()
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