I’ve only recently started to try out recipes as well as making my own recipes for vegan cheese. There’s a lot to experiment with and you can find yourself getting frustrated (easily!) when you can’t achieve the desired results. The following is one of the most successful attempts I’ve had when it comes to getting a stretchy texture for vegan cheese. Flavor can be easily altered by adding other ingredients, so I’m just going to give you the standard recipe and procedure.
- ¾ cup of cashews, topped with hot water for at least 30 minutes (just to make sure this is clear, top the entire cup with hot water, because you’ll also use this water).
- 2 tablespoons of nutritional yeast.
- 2 tablespoons of tapioca flour.
- 1 teaspoon of garlic powder.
- 1 teaspoon of salt.
- 1 cup of yellow peppers, chopped.
- ½ – 1 teaspoon of turmeric (to taste, but the more you use, the brighter the yellow)
- Pepper to taste.
- Materials: blender, non-stick pan.
- Variations: add an additional roasted garlic bulb, roasted red pepper, roasted jalapeno, boiled potato, or roasted carrot for different flavors, textures and colors.
- In a blender, place the cashews (with the water) and all the other ingredients. Blend until achieving a liquid texture and no cashew lumps are seen.
- Put the mix in a non-stick pan at medium heat. As the excess water starts to evaporate, the tapioca flour should start making the mix coagulate and acquire a stretchy texture. You can continue heating the mix up for as long as you like, but if you are planning on putting it on something that will be baked (like a pizza) my advice is to remove it from the heat once you start seeing little lumps. (Note: if in a pizza, the top of the cheese will get harder while the inside remains creamy and stretchy).
- Put the “cheese” on top of your desired item, and voila!