Melty Nutritional Yeast Cheese Vegan Recipes
MELTY NUTRITIONAL YEAST "CHEESE" (VEGAN)
Make and share this Melty Nutritional Yeast "cheese" (Vegan) recipe from Food.com.
Provided by Rameses
Categories Vegan
Time 30m
Yield 2-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix dry ingredients in a saucepan.
- Whisk in water.
- Cook over med. heat, whisking until it thicken and bubbles.
- Cook 30 seconds, then remove from heat.
- Whip in Margarine and mustard.
- It will thicken as it cools. but will thin when heated or when water is added.
- Variation for richer, stretchier sauce that's good on pizza:.
- Substitute 1/4°C Cornstarch and 2 tablespoons flour.
- Instead of margarine, whip in 1/2°C of oil after it cooks.
- Add as much as 1°C water at the end or as needed to make a thick, smooth sauce that pours easily.
- Pour it on pizza for the last few mins of baking.
- Put under broiler for a few mins to form a stretchy, golden-brown speckled skin.
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- The cheese will be a relatively thin sauce at first, then will start to curdle and clump–this is normal. After a few minutes it will come together as a gooey, stretchy, melty cheese that can be used in any way you like.
- Refrigerate in an airtight container for up to 5 days. To reheat it, I recommend the stove for optimal consistency, but the microwave has worked for me, too. If needed, add a little nondairy milk to thin it out, but I haven't run into any issues.
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- Add everything to a high speed blender on high for about 3-5 minutes until smooth and creamy. There should be no visible cashew or rice bits.
- It's ready as is and can be used as is over casseroles, mad and cheese, pasta bakes, pizza and anything you would top cheese with.
- For a firmer cheese, transfer the mixture to a saucepan over medium low heat. Use a whisk to stir continuously as it will thicken relatively quickly. Do not stop stirring once it is hot or it will burn at the bottom and leave clumps. Once thick, remove from the heat immediently and transfer to a storing container. Allow it to cool and then use it for grill cheese sandwiches, pizza and more.
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- Then pour out into a saucepan and bring to the boil, stirring constantly. It will start to thicken and clump together, just stir very vigorously and it will smooth out.
- As soon as it starts to bubble along the sides, set your timer for 2 minutes and keep stirring, after the 2 minutes has timed out, remove from the heat, pour it out into two ramekins sprayed with non-stick spray.
- Place them into the fridge for at least 1 hour to set. At this stage you have mozzarella cheese that is ready to be used! Use an ice cream scoop to scoop mozzarella balls to use on pizza!
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- Cook on a medium heat and turn it down to a low heat once it’s been brought to a boil. Cook further until the mochi is super soft, about 5-10 minutes.
- Add the remaining ingredients into the mochi mixture and stir until the consistency is nice and melty like mozzarella cheese. If it’s too dry add 1-2 tablespoons of water until you’ve reached your desired consistency.
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- Soak the cashews in filtered water overnight (or for at least 6 hours). Alternatively, soak the cashews in hot water for 30 minutes. Once the cashews have soaked, then rinse them thoroughly.
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- Softening the cashews first helps them blend. If you have a high-powered blender you may be able to skip this step, but if not, this step is important to get a smooth cheese. You can either boil or soak the cashews. To boil the cashews (the fast method): add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using.
- Add the cashews along with the 1 cup of water and all the remaining ingredients to a blender. Blend until completely smooth. It will be very watery.
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