Stretchy Gooey Melty Cheese

Posted in Sauces & dips Snacks

Tags: gluten free, kid friendly, party food, refined sugar free, soy free, vegan, vegetarian

This soft, versatile cheese can be used on top of nachos, dolloped onto pizza before baking, or melted in a toastie... however your cheese-loving heart desires!

Prep: 5 mins

cook: 7 mins

serves:

4

Easy Peasy

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You will need:

½ cup raw cashews, soaked in water overnight*
3 ½ tablespoons tapioca starch**
1 tablespoon nutritional yeast
1 teaspoon apple cider vinegar
½ teaspoon salt
¼ teaspoon garlic powder

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Recipe: Taste for Life

Directions:

1Drain the cashews and add them to a blender, along with 1 cup water.
2Add all remaining ingredients to blender and blitz until completely smooth. The mixture will be watery. (If you didn’t use a high-powered blender, you may want to pour the liquid through a fine-mesh strainer or cheesecloth to remove any cashew bits that didn’t break down; this will ensure a smooth cheese texture.)
3Pour the mixture into a small saucepan and place over medium-high heat, stirring continuously. As you stir it will start forming clumps, and after 5 minutes or so, it becomes a cheesy, gooey mass of beauty.
4Continue cooking and stirring for a further 2 minutes to make sure it firms up completely.
5Use straight away in any recipe that needs a melty cheese.
6FOR STORAGE: Keep this in an airtight container in the fridge. To bring cold mozzarella back to dipping consistency, gently reheat over medium heat, stirring constantly so it doesn’t burn. By the time it's hot and bubbling, it may have thickened up too much, but you can thin it out by adding 1 tablespoon of water at a time, stirring it in until the desired consistency is reached.

*Variation: If you don't have time to soak the cashews for several hours, you can boil them. Cover with cold water, bring to the boil and cook for 10-15 minutes, or until they are tender and can be easily broken between your fingers.

**Tip: Also known as tapioca flour, tapioca starch is essential for this recipe. It gives this cheese its gooey, stretchy texture!

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