We can never get enough cheese, right? And for this reason, here I have another cheese hit, and amazing stretchy, gooey, mild and easy to make plant based cheese!
INGREDIENTS:
1+½ cups of cassava pure or mashed cassava
1 cup of water or unsweetened vegan milk
½ cup of sweet cassava starch
½ cup of sour cassava starch
¼ cup unflavored coconut oil or vegan butter
1+½ teaspoon of salt
1 tablespoon of lemon juice
METHOD:
1. Cook the cassava until it is very soft and can be easily mashed to obtain a puree. Drain the cassava well and mash it until it forms a smooth puree.
2. In a blender, place the cassava, water, unflavored coconut oil, salt, and lemon juice and blend well until you obtain a smooth and homogeneous cream.
3. Add the sweet and sour cassava starch, and mix to combine until everything is incorporated.
4. Add the mixture to a pot, over medium heat and continue stirring until the dough begins to come away from the bottom of the pan and slightly changes color, looking a bit yellowish. This should take a few minutes.
5. Remove the dough from the heat, transfer it to a ramekin, and let it cool in the refrigerator for at least 3 hours.
6. Remove the cheese from the ramekin, transfer it to an open plate, and place it back in the fridge, without covering it, leaving it overnight, this will ensure the firmness and crust of the cheese.
7. Store in a container for up to 5 days in the refrigerator or portion and freeze it for up to 3 months.
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- Recipe by chef Jana Pinheiro
28 окт 2023
