Miso Mozza Stretchy Cheese
Ingredients
- ½ cup cashews soaked for at least 4 hours
- ½ cup / 125ml unsweetened plant-based milk of your choice
- ½ cup / 125ml filtered water
- 1 Tbsp. freshly squeezed lemon juice
- 1 ½ tsp. white miso to taste
- 2 Tbsp. nutritional yeast
- 4 Tbsp. tapioca starch
- ¼ tsp. fine sea salt
- ½ tsp. garlic powder
Directions
- Cover cashews with water, add a pinch of sea salt, and let soak for at least four hours. Drain and rinse.
- Place cashews in a blender with all other ingredients. Blend on high until completely smooth. If the mix is too dry to blend, add a touch of water at a time until fluid (see video for optimal texture).
- In a small saucepan over medium high heat, warm the mixture, stirring constantly. After a couple of minutes, some parts will begin to solidify, creating irregular-shaped lumps - this is normal! Just keep stirring, making sure to get the bottom of the pot.
- After 5 or 6 minutes, the consistency should become smooth, creamy, and stretchy. It’s ready!
- Grab veggie sticks, crackers, sourdough bread, chips - anything your heart desires - say thank you, and dive in!
- Store leftovers in an airtight container in the fridge for up to one week. The cheese will firm up when cold. Warm to loosen, or add a touch of water and re-blend.
Notes
Makes about 1 1/2 cups / 350ml
