Fresh mostarella
12 servings
Ingredients
| Quantity | 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 |
Directions
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.