Melty Soy Pizza Cheese

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Melty Soy Pizza Cheese

 

Recipe By :Soyfoods Cooking for a Positive Menopause - Bryanna Clark Grogan

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup soy milk

1/4 cup nutritional yeast flakes

2 tablespoons cornstarch

1 tablespoon white flour

2 tablespoons soy protein isolate powder

1 teaspoon lemon juice

1/2 teaspoon salt

1/4 teaspoon garlic granules

4 teaspoons calcium carbonate powder (optional)

2 tablespoons water

1 to 2 tablespoons canola oil or other neutral-tasting

vegetable oil

 

This easy recipe is tastier than any commercial vegan cheese substitute--and

it's much cheaper. Drizzle it hot over pizzas or casseroles before baking. I

think it's most appealing if you also run it briefly under the broiler after

baking, just enough to make it really bubbly, with a thin crust on top. If you

want to use it on cold sandwiches, spread the cooled mixture onto the bread.

The optional calcium carbonate powder (available from your pharmacy) gives 2

tablespoons of the cheese about the same calcium as 1 ounce of dairy cheese, and

the nutritional yeast adds protein and lots of B-complex vitamins, as well as a

cheesy flavor.

 

Place the soymilk, yeast, cornstarch, flour, soy protein powder, lemon juice,

salt, garlic granules, and calcium, if using, in a blender, and process until

smooth. Pour the mixture into a small saucepan. Stir over medium heat until it

starts to thicken, then let bubblle 30 seconds and whisk vigorously.

 

Microwave Option: Pour the mixture into a medium microwave-proof bowl.

Microwave on high for 2 minutes, whisk, then microwave at 50% (or medium) power

for 2 minutes, and whisk again.

 

Whisk in the water and oil. Drizzle immediately over pizza or other food, and

bake or broil until a skin forms on top. Or refrigerate for up to a week. It

will get quite firm upon chilling but will still be spreadable. You can spread

the firm cheese on bread or quesadillas for grilling, or heat to thin it out for

pouring over food. Refrigerated, this keeps for about one week.

 

Yield:

" 1 1/4 cups "

 

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Per Serving (excluding unknown items): 172 Calories; 5g Fat (24.5% calories from

fat); 8g Protein; 25g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1098mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0