This recipe started out as a Mock Mozzarella by Cindy Demmer. I followed her recipe except for two minor changes. First, I halved the recipe and Second, I used flax seed instead of whole wheat flour.
I'm not really sure I can agree with her assessment of this cheesy spread being a "mozzarella". It really is good except DH and I kept comparing it to mozzarella cheese and we couldn't get past what we were thinking it was supposed to be. To us, mozzarella cheese is white, thick, stringy when melted, and a very mild flavor marrying it up with other ingredients perfectly. We agreed with her that this could be addictive on pizzas.
However, I'm more inclined to agree with Joanne Stepaniak, author of "The Nutritional Yeast Cookbook" and that this is more of a cheese spread. In fact, Joanne calls this her "Melty Nutritional Yeast Cheese". This, I concur whole heartily!
|Vegan Queso Dip|
Moving forward, we wanted to make this cheese something we would use everyday and not just for pizzas. So, we played with the recipe, made some changes and came up with this delicious Vegan Queso Dip.
Ingredients for the Vegan Queso Dip:
- 1/4 c Nutritional Yeast
- 1/8 c Cornstarch
- 1 T Flax Seed
- 1/2 t Sea Salt
- 1/4 t Garlic Powder
- 1 c Water
- 1/2 t Mustard
- 1/4 c Vegetable Oil
- 1/2 t Apple Cider Vinegar
- 2 t Agave
- 1/4 t No -Salt Seasoning (something like Mrs. Dash)
- 1/2 c Salsa
- 1 can Diced Organic Tomatoes with Juice
With all the liquid, it will seem really runny. Continue to simmer over low heat until thick (the consistency of nacho cheese spread).
|See all the tomatoes and peppers!|
The first night we ate this with chips. The next afternoon we added it to our fish for lunch. Then we tried it with a grilled tuna melt (this was the melt). YUM!!! in each case.
Cindy, you're right - This is addictive! We're now wanting to try this with everything. We will have to make your "Mock Mozzarella" for our next pizza night. Thank you for sharing your recipe.
P.S., What is your favorite Vegan cheese recipe?
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