By Orlanne Pinsault
Home-made Melty Cheese
3 steps
Prep:10minCook:25min
Makes 250-300g of cheese.
This cheese has a delicious gooey consistency, particularly when melted, making it perfect for grilled sandwiches. Tapioca flour helps the cheese firm up for optimum meltiness - you may need to go to a health food shop to find it, but it'll be worth it.
The recipe makes more than you need for sandwiches so keep the leftovers in the fridge for a couple of days.
Updated at: Thu, 17 Aug 2023 03:53:32 GMT
Nutrition balance score
Good
Glycemic Index
41
Low
Glycemic Load
21
High
Nutrition per serving
Calories656.2 kcal (33%)
Total Fat43.9 g (63%)
Carbs50.8 g (20%)
Sugars8.4 g (9%)
Protein20.7 g (41%)
Sodium1252 mg (63%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
First, cook the cashews and the carrot. Peel and finely chop the carrot. Put the cashews in the saucepan with the carrot and cover them with the water. Put the pan over high heat, bring to a boil and cook for 20 minutes. Take off the heat, save 300ml of the cooking liquid then drain the cashews and carrot. Peel the garlic.
Step 2
Now combine all the ingredients together. Put the cashew, carrot, garlic, aquafaba, tapioca flour, coconut oil, salt, nutritional yeast and the reserved cooking liquid into the liquidiser. Squeeze in the lemon juice, catching any pips in your other hand. Blend until you have a smooth cream.
Step 3
Pour the cream back into the saucepan, taste and season with salt and pepper. Put the pan over medium heat and cook, stirring constantly, for 5-6 minutes, until the cheese has a thick, homogenous texture. Pour into a bowl, cover, leave to cool then refrigerate until needed.
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