Adapted from Miyoko’s kitchen founder
Good for: Pizza, Lasagne, Pasta bakes (mac n cheese etc), toasted sandwiches
Tasting notes: This cheese has a rich umami flavor and melty texture. Much less plasticky than other commercial vegan cheeses. However, it does not turn stringy like mozzarella.
1.Process the ingredients
Put all ingredients in blender. Process until smooth and creamy, occasionally scraping the sides to move mixture towards blades.
2.Cook the mixture
Pour mixture into heavy saucepan, cook over medium heat and stir slowly and constantly with wire whisk until mixture is very smooth, glossy, and gooey (approx. 3-5 mins). It’s important to cook until there is a very obvious sheen, otherwise the cheese won’t melt well.
3.Form the cheese
Pour the mixture into glass or nonreactive metal old and smooth the top. Let cool to room temperature, cover and refrigerate to set for at least 3 hours.
