Faux Mozzarella

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

1. Select airtight 2-cup capacity storage container with tight-fitting lid; coat lightly with grapeseed oil; set aside.
2. 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).
3. Add water to mixture; process until smooth.
4. Pour mixture into medium-sized saucepan; place over medium heat; stir constantly.
5. Cook creamy mixture until it thickens considerably.
6. Pour hot cheese into prepared 2-cup storage container with tight-fitting lid.
7. Refrigerate overnight, or until firm.
8. Turn out of storage container; slice to eat.
9. 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

Notes

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!