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Mozza Cheeze...put it on Everything

Updated: May 6



I am quite excited to write this post, as this is a recipe I am often asked about. I think that when I first became vegan, one of the things I was most disappointed with, was the quality of cheeze on the market. While I will admit that this has improved over the last few years, I still much prefer making my own. Please do keep in mind though, that I am still perfecting this recipe and make slight changes to it each time I give it a try.


That being said, this recipe is delicious, takes ten minutes to make, you can grate it, slice it and it even gets a bit melty. So far, we have tried it sliced on crackers, grated on pizza subs, in wraps, on nachos and it will soon be the centre of a cheeze tray. And we have not been disappointed. AKA Husband Approved. Try it for yourselves and PLEASE let me know what you think! Have a wonderful Saturday Peeps.






Mozza Cheeze


  • 1/2 cup Cashews

  • 1 cup Oat Milk

  • 3 TBSP Melted Coconut Oil

  • 1.5 TBSP Tapioca Starch

  • 1 TBSP Lemon Juice

  • 2 tsp Kappa Carrageenan

  • 1 tsp Salt

  • 1/8 tsp Turmeric Powder

OPTIONAL:

  • 1/8 tsp Garlic Powder

  • 1/8 tsp Onion Powder

The most time consuming part of this recipe is luckily a simple step. Soak the cashews for at least 8 hours by placing them in a container and covering with water. Drain and rinse. Pour cashews and oat milk into a high power blender. Blend well, until everything is smooth. Add all other ingredients to the blender, including the optional ones if you are going to use them. Blend again until smooth. This should take a couple of minutes. Transfer the mixture to a saucepan and stir continuously on medium heat until the mixture begins to thicken. (Ensure that you are stirring right to the bottom of the pot, as the cheeze will quickly stick). Once the mixture has thickened or has bubbles on the top, quickly transfer mixture into your mold of choice. (I have used a round pyrex bowl as well as a bread pan). Cover and allow mixture to form in the fridge for a minimum of 3 hours. Once the cheeze has cooled and formed, do what you like with it. Slice it, grate it or melt it. Be sure to keep it covered and refrigerated when not in use. This cheeze should stay fresh in your fridge for up to 7 days.


I truly hope you enjoy this recipe and check out my super popular Cheeze Sauce here!


Love Amanda







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