Guest guest Posted August 12, 2005 Report Share Posted August 12, 2005 I made this vegan cheese recipe that Shawn posted recently and must say that I'm totally hooked on it....it's good (and addicting) stuff. I made nachos with it and they were so good. I have been off of dairy for 3 months now and am very happy to have found this easy sub. I'm looking forward to making different variations of this recipe and experimenting with ways to use it. Thanks Shawn for posting this. Susie 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 other chiles, chopped olives, a pinch of cumin, etc., using Jack or Cheddar as a base. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2005 Report Share Posted August 13, 2005 Excellent. I'm glad you enjoyed it, Susie. I've gotten so many recipes (and recipe ideas) from you in the past it's ridiculous so I'm glad by merely posting this you ended up trying and liking it. It's addicting if you ask me. Pretty good timing too since you are off the real stuff. I actually skipped out this past week on buying a block of real cheese. Woohoo. S. " vegan cheese pusher " On 8/12/05, artichoke72x> wrote: > > I made this vegan cheese recipe that Shawn posted > recently and must say that I'm totally hooked on > it....it's good (and addicting) stuff. I made nachos > with it and they were so good. I have been off of > dairy for 3 months now and am very happy to have found > this easy sub. I'm looking forward to making different > variations of this recipe and experimenting with ways > to use it. Thanks Shawn for posting this. > > Susie > > > 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 > other chiles, chopped olives, a pinch of cumin, etc., > using Jack or Cheddar as a base. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2005 Report Share Posted August 13, 2005 vegan cheese pusher, LMAO that was funny. - subprong Saturday, August 13, 2005 12:52 PM Re: melty pizza cheese (recipe review) S. " vegan cheese pusher " Quote Link to comment Share on other sites More sharing options...
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