In our efforts to reduce saturated fat from our diets, (and to counter the temptations of all the really yummy commercial vegan cheezes out there now, that are yes, yummy, but also full of coconut oil and other unhealthy fats), I have been playing with vegan cheeze recipes.
Just in the last few years, the amount (and creativity!) of plant-based you tubers and bloggers has really gone up and there are some impressive renderings out there.
I recently tried a recipe I got from Terri Edwards of eatplant-based.com https://eatplant-based.com/vegan-cheese-recipes/. If you follow the link, she has 6 recipes on there; I haven't tried them all yet, but intend to as they look wonderful.
Her mozzarella recipe can be frozen and at that point can be grated, making it a handy topper for a variety of dishes.
I tried it just as-is and found it to be quite tasty. I think it would also be good with a few other spices added in to it for variety and will play with that in future makings.
I adapted Terri's recipe slightly, but please visit her site for her original recipe as well as many more yummy, healthy options.
Mozzarella Cheeze
3/4C water
1T apple cider vinegar
1T nutritional yeast
1T cornstarch
3/4t salt
Blend all ingredients until smooth.
Place in saucepan and heat over low heat until mix begins to thicken. Whisk while heating and continue til thick and stretchy. Cool. Refrigerate to store or freeze for grating.
Noracooks.com and Kathysvegankitchen.com also have good mozza recipes as well as many others!
Happy cheezing.
Eating well, in Ohio.
Sue
