Low Fat Tofu Cheese Sauce / Tofu Mozzarella for Pizza

Use as is for a cheese sauce for dipping fries in, for poutine, or drizzling over vegetables like Cheez Whiz. Drizzle over pizza and bake for a gooey cheesy mozzarella.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To a food processor, add 1 block silken tofu, 1 cup water, 1/4 cup olive oil, 1 regular sized spoonful lemon juice, 2 tsp salt, 2 Tbsp tapioca starch, and 2 regular sized spoonfuls of dijon mustard. Puree well until smooth. Pour into a metal medium sized pot.

Step 2

Get a big metal spoon for stirring. Bring the mixture to a boil on high heat, stirring often. It will thicken up over time and continue to thicken. Keep the heat on high and keep stirring often. Mine took about 21 minutes to come to a rolling boil and really thicken up while I stirred it. It should be the texture of pudding. Your cheese sauce is done!

Step 3

If you want to use the simmered cheese sauce as is, it makes a great cheesy dip for fries, drizzling over fries for poutine, and drizzling over vegetables. It makes 4 servings for meals so it obviously makes more servings than that for dips and side dishes.

Step 4

For use on pizza, drizzle the simmered sauce over personal pan pizza crusts or crusts already layered with marinara. I topped my 4 thin personal sized pizza crusts with carrot marinara, this cheese sauce, and 2 cartons (16oz) of thinly sliced mushrooms. Bake your pizza at 400F / 204c for 10 min, then check on it and cook longer if needed until your cheese sauce and toppings are lightly browned. My pizza took about 15 min. to bake. With heat from the oven, the cheese sauce thickens and goops up into a deliciously cheesy mozzarella. It makes 4 servings, or 4 personal pan pizzas' worth of vegan mozzarella.