Hi S vegan cheese (Recipe)

[Guest guest]

Yes, tis the type of uncheese I made, Donna (the recipe is below). I lost

the recipe that I had made years ago so I've been hunting for something

similar to it (or " it " itself) on the net. This may be it. If you try to

make it be aware that this amount inflates after cooking. The liquid mixture

was a small amount but it ballooned after being heated.

 

I only put in a small part of garlic and a small part of a jalp because I

thought it was going to be a smaller amount. The recipe turns out thick and

pourable (is that a word) and it ends up almost gelatinous after it is

chilled (which I remember is the way I ate it with tortilla chips). It is

different and has a bit of an aftertaste. I can't wait to make it again

though so I can add much more garlic, jalapenos as well as add some

different spices to it as well (cumin, cayanne, etc.).

 

I " like " it now but I think I can really improve it with said spices.

 

 

From Bryanna Clark Grogan's 20 Minutes to Dinner:

 

Melty Pizza Cheese

 

Makes 1 1/4 cups/5 servings

 

 

1 c. water

 

1/4 c. nutritional yeast

 

2 T. cornstarch

 

1 T. flour

 

1 tsp. lemon juice

 

1/2 tsp. salt

 

1/4 tsp. garlic granules

 

 

OPTIONAL: 4 tsp. calcium carbonate powder

 

2 T. water

 

OPTIONAL: 1 T. canola oil

 

 

(my addition - 1/4 tsp. turmeric)

 

 

 

Place all ingredients, except the 2 T. water and additional oil, in a

blender/processor and blend until smooth. Pour the mixture into a small

saucepan and stir over medium heat until it starts to thicken, then let it

bubble for 30 seconds. Whisk vigorously.

 

Or pour the mixture into a microwave-proof bowl; cover and cook on high for

2 minutes. Whisk, then microwave for 2 more minutes, and whisk again.

 

Whisk in the water and optional oil. The oil adds richness and helps it melt

better, but the cheese still only contains 2.6 g. of fat per 1/4 cup.

 

Drizzle immediately over pizza or other food, and broil or bake until a skin

forms on top. Alternatively, refrigerate in a small, covered plastic

container for up to a week. It will become quite firm when chilled but will

still remain spreadable. You can spread the firm cheese on bread or

quesadillas for grilling, or heat it to spread more thinly on casseroles,

etc.

 

 

Variations

 

Melty Jack Cheese: Omit the oil and add 1 T. tahini to the blender mixture

 

Melty Suisse Cheese: Omit the oil and use only 1/4 tsp. salt. Add 1 T.

tahini and 1 T. light soy or chick-pea miso to the blended mixture

 

Melty Cheddar Cheese: Use 1/3 c. nutritional yeast flakes and add 1/4 tsp

each sweet Hungarian paprika and mustard powder. Use only 1/4 tsp. salt and

add 1 T. light soy of chick-pea miso to the blended mixture

 

Smoky Cheese: To the basic recipe or any of the above variations, add 1/8

tsp. liquid smoke

 

Cheese Sauce, Rarebit, or Fondue: Add 1 cup to 1 1/4 cup non-diary milk, dry

white wine, or beer (can be non-alcoholic) to any of the cheese variations.

(Try using the Suisse for fondue and the Cheddar for Rarebit). You may add a

pinch of nutmeg and white pepper. Add salt to taste.

 

Nacho Sauce: You can add drained, canned black beans, chopped jalapenos or

other chiles, chopped olives, a pinch of cumin, etc., using Jack or Cheddar

as a base.

 

On 8/5/05, GeminiDragon wrote:

>

> vegan cheese with nutritional yeast flakes???????

>

>

 

 

 

[Guest guest]

Oh cool, thanks Donna! Do you have a favorite un-cheese recipe? I'm

definitely interested.

 

Oh to note on that last recipe I didn't add any of the optional ingredients

although I'd be interested in checking out the consistency after adding a

bit of the oil. Still, though, i can't wait to spice the sucker up too.

 

On 8/6/05, GeminiDragon wrote:

>

> That doesn't look hard either. I know you have to test recipes and modify

> them. That's what I do with the ones I post. I add my notes, etc. I have

> both the versions of the " Uncheese Cookbooks " so if there's something in

> there you want me to look for let me know..I printed this out...Thanks, D

>

> subprong <subprong wrote:Yes, tis the type of uncheese I made,

> Donna (the recipe is below).

>

>

>