This recipe was inspired by one of my favourite plant-based recipe developers, School Night Vegan. All his recipes impress me, but especially his super-cheesy plant-based cheeses; you honestly wouldn’t know they are dairy free, and this recipe is no different. This melting mozzarella can be used in so many ways as demonstrated in this cookbook. Start with a Grilled ‘Cheese’ Sandwich (p. 55), Meaty Pub Lasagne (p. 87) or on top of my Cheat’s Pizzas (p. 105). More great news? With this recipe, now you’ll also be able to make many of your cheesy favourites completely dairy free.
Makes 4 Cups
+ soy free
+ freezer friendly
Ingredients
Neutral-tasting coconut oil
Raw cashews
Tapioca starch
Nutritional yeast flakes
Agar agar powder
Apple cider vinegar
Psyllium husks
Maple syrup
Fine salt
Method
This recipe can be found on page 156 of our vegan cookbook for Thermomix machines; Thermo Plant-Based: Recipes for Everyone. If you don't already have this one in your collection, you can check it out here...
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