I tried this tonight and it blew me away!
I enjoy nut cheeses and have been experimenting with different varieties (adding tomatoes, herbs I don’t normally associate with cheese, textures), but, I’ve never before made a cheese that actually stretches!
As in, this riff on mozzarella – which, ironically, I think was so appealing when I ate dairy because of its intense ability to stretch, not its actual taste, which I always found rather bland.
Then, this little miracle arrived!
What’s sick is I think I got even more enjoyment from this little experiment because I doubted it. Isn’t it more fun to get a pleasant surprise out of doubt?
I give you stretchy vegan mozzarella:
Notice the cheese on the tilted bun. Not your average nut cheese!
Added bonus: very easy and quickly prepared.
Recipe variant, courtesy of One Green Planet:
1/4 cup soaked cashews
1 garlic clove
1 cup hot water
2 TBS corn starch
juice of 1 lemon
Blend until very smooth.
Heat in a saucepan, stirring constantly.
You’ll soon notice some curdling type behavior. Keep stirring.
Keep stirring until you see the stretching happen. It is a magical process.
The stretchiness got more intense when I added a dollop of this cheese onto each bun and baked for a couple minutes before serving.
To boot, I also made veggie burgers, dotted with torn basil, Yukon gold potato wedges, baked okra, halved (450 degrees, 30 minutes or until your desired crispiness), pickles, and my homemade steak sauce.
Happy I Can’t Believe It Worked 🙂