Fresh mostarella

Yield: 12 servings

Measure Ingredient
2 cups Water
½ cup Nutritional yeast flakes
⅓ cup Quick-cooking rolled oats
¼ cup Tahini
4 tablespoons Arrowroot or cornstarch
3 tablespoons Fresh lemon juice; (to 4 tbsp)
1 tablespoon Onion granules
1 teaspoon Salt

Process all the ingredients in a blender for several minutes until very smooth.

Pour into a saucepan and cook over medium heat, stirring constantly, until very thick and smooth.

Pack into a lightly oiled, 3 cup rectangular mold, loaf pan, or other small, rectangular container, and cool. For round slices, pack into a small, straight edged cylindrical container. Cool, cover, and chill overnight.

To serve, turn out of the mold and, because of its soft consistency, slice carefully or use as a spread. Store leftovers covered in the refrigerator.

NOTES : Smoky Fresh Mosterella: Prepare Fresh Mostarella as directed, but add, to taste, during the blending, your choice of ½ tablespoon of hickory smoked nutritional yeast, ¼ to ½ teaspoon of hickory salt, or ¼ teaspoon of liquid smoke.

Recipe by: The Uncheese Cookbook Converted by MM_Buster v2.0l.

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