Coconut milk based cheese has the best flavor and texture, but you can also use other plant-based milk with additional oil, or blended cashews. You will need a total of about 2 cups of liquid. The higher the fat content of the liquid, the creamier your cheese will be.Lemon Juice - just a tiny bit for a little extra bite.You can use potato starch to thicken the cheese, but it won't give you the same stretchiness. Tapioca flour - to give the cheese a stretchy texture when it melts. (Nothing else works like tapioca for this. Without it you will not get the same melt and stretch).You can find great prices on it at most Asian markets or you can buy it on Amazon as well). You can also use kappa carrageenan instead in equal amounts. (It comes in flakes or powder but be sure to use the powder if you can. It is less expensive, you need less of it, and it blends easier and smoother. Agar-agar Powder - to make it firm so you can slice and grate it. Agar agar is a white powder made from seaweed, and it acts as a vegan gelatin to make the cheese firm.Nutritional Yeast - to give it the cheesy umami flavor.Water - to give the right moisture content. ![]()
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