Vegan Mozzarella Cheese
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
1 pizza
ingredients
- 236.59 ml water
- 2 clove roasted garlic (I buy fresh and roast it myself in a skillet)
- 29.58 ml fresh lemon juice (or the kind in the plastic lemon)
- 29.58 ml tahini (more you use the cheesier it gets)
- 59.14 ml nutritional yeast
- 44.37 ml quick-cooking rolled oats
- 14.79 ml cornstarch
- 0.61 ml dry mustard
- 7.39 ml onion powder
- 2.46 ml salt or 2.46 ml sodium-free seasoning
directions
- 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.
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Reviews
-
Too much of a garlic and onion flavor, (add a bit of chili powder and this would be a great enchilada sauce) I used double the amount of tapioca starch in it as I have a corn allergy. Might try again reducing the onion and garlic to 1/2 tsp onion 1/2 clove - 1 clove garlic. and use a cashew milk instead of water. I will post when I try again. Also thinking I might try a higher protein version using 1.5tbsp pea protein instead of the oats to reduce the carbs and up the protein at a later date.....Any thoughts on a psyllium husk in it as thickening agent? Seen this done in almond cheese before and wondering how it would work with this.
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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.
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RECIPE SUBMITTED BY
smallstream
United States