Prep 30 mins
Cook 15 mins
Found this somewhere on the 'net but can't figure out where, so someone else deserves the credit for it but I'm not sure who. Omnivores in my life love this stuff too, so it's a good alternative to dairy for more than just vegans.
- 1 cup water
- 2 cloves roasted garlic (I buy fresh and roast it myself in a skillet)
- 2 tablespoons fresh lemon juice (or the kind in the plastic lemon)
- 2 tablespoons tahini (more you use the cheesier it gets)
- 1⁄4 cup nutritional yeast
- 3 tablespoons quick-cooking rolled oats
- 1 tablespoon cornstarch
- 1⁄8 teaspoon dry mustard
- 1 1⁄2 teaspoons onion powder
- 1⁄2 teaspoon salt or 1⁄2 teaspoon sodium-free seasoning
- Put it all in a food processor or blender, and process til totally smooth.
- Put in a saucepan and cook over medium heat, stirring constantly until smooth and thick.
- This will thicken to a spread if you let it but I find that adding more water if that happens makes it gooey again so it works well on pizza.
- If you're going to let it sit while you put the pizza together, stop cooking when it's still a bit thin and cover the pot.
- POINTS: 6 points for the entire amount.
- Just divide it into however many servings/slices you made.
I made this for use in lasagna this evening. It cooked up really nicely. I liked the consistency, but I thought the flavor was not well-balanced at all. I found it too garlick-y, and too nutty. It overpowered my lasagna, and I had a hard time finishing it. It's a good base for a recipe, but I'm going to try toying around with the ingredients to achieve a more well-balanced and mozzarella like taste.
The BEST vegan pizza I've ever had! I love it and will be making it again again. My non-vegan husband agreed that it was really good. I poured it over a pizza crust with tomato sauce, mushrooms, and spinach, then sprinkled pine nuts on top of the cheese sauce. Thank you for posting!
Not totally terrible but I wouldn't make it again. Strange flavour and doesnt taste in the least bit like mozzarella. Sorry!