Vegan mozzarella cheese

Yield: 1 Servings

Measure Ingredient
1 cup Water
2 smalls Cloves roasted garlic
2 tablespoons Fresh lemon juice
1 tablespoon Tahini (the larger amount makes it cheesier) (up to 2)
¼ cup Nutritional yeast
3 tablespoons Quick-cooking rolled oats
1 tablespoon Arrowroot (or cornstarch)
⅛ teaspoon Dry mustard
1½ teaspoon Onion powder
½ teaspoon Salt; or salt-free seasoning
\N \N Nutritonal yeast
\N \N Few toasted and pulverized almonds (optional)

Pizza cravings are the worst, for me, since turning vegan. This recipes gets a nice, gooey, cheesey topping going for a healthy pizza. I'm not posting complete pizza recipes because there are plenty out there. This is a thick sauce, like melted mozzarella, rather than a grated product that melts under the broiler. It's very low fat when you calculate the nutritional content of your whole pizza (providing you've chosen a healthy, low fat crust, sauce and filling). ~Jacqueline Place all ingredients in a food processor or blender, and process until completely smooth. Pour into a small saucepan and cook over medium heat, stirring constantly, until smooth and thick. Pour or spoon over assembled pizza, sprinkle with nutritional yeast (and optional almonds, if desired), and heat in the oven according to your pizza recipe instructions. Cook the sauce until you reach the consistency you want - it will thicken right up to a spread if you let it. If you're going to have it sit while you assemble the pizza, stop cooking when it's a little on the thin side and cover the pot. It thickens as it cools.

Optional additions: ½ T mellow (white/light) miso For a smoked mozzarella, add ⅛ t liquid hickory smoke Posted to fatfree digest V97 #192 by Jacqueline <still@...> on Aug 27, 1997

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