This cheese will remain sticky and somewhat soft even after 24 hours of refrigeration. If you want to top a pizza, cut the amount you need, wrap tightly in plastic and freeze for at least 1 hour and then shred it.
grapeseed oil to coat storage container
1/4 cup nutritional yeast flakes
2-1/2 tablespoons GF oat flour
2 tablespoons cashew butter, or bean butter
2 tablespoons potato starch, or tapioca starch, or arrowroot, or kuzu root, or cornstarch
2 teaspoons lemon juice
1 teaspoons onion powder
1/2 teaspoon sea salt
1 cup fresh water
- Select airtight 2-cup capacity storage container with tight-fitting lid; coat lightly with grapeseed oil; set aside.
- In food processor or blender combine nutritional yeast, GF oat flour, cashew butter, potato starch, lemon juice, onion powder, and sea salt; blend until smooth (several minutes).
- Add water to mixture; process until smooth.
- Pour mixture into medium-sized saucepan; place over medium heat; stir constantly.
- Cook creamy mixture until it thickens considerably.
- Pour hot cheese into prepared 2-cup storage container with tight-fitting lid.
- Refrigerate overnight, or until firm.
- Turn out of storage container; slice to eat.
- Use in same manner as dairy-based mozzarella.
To shred: freeze portion of mozzarella (wrapped tightly in plastic) until firm; remove from freezer and shred.
Servings: 1-1/2 cups
Preheat: Medium heat
Prep Time: 15 min
Cooking Time: 5 to 10 min
This cheese will be somewhat sticky and won’t be firm enough to slice if just refrigerated. If slices are desired, freeze block of mozzarella for at least 1 hour prior to attempting to slice.
This cheese can be spread very easily onto a prepared pizza crust – it bubbles nicely and is so very yummy on pizza!