This dairy-free cheese is more like a cheese sauce so it is perfect for a cheese fondue.
However, at the same time, you can freeze it and then slice it like normal to melt on tops of vegetables like eggplant,
zucchini or tomato or even on your bread and toasted in the oven. I simply put it in a container and froze it overnight. It looks just like normal cheese, doesn’t it?
Add it to your zucchini for something different.
Simply cut the zucchini in half and layer the frozen cheese before baking it in the oven. I add nutritional yeast but if you don’t have it, it still tastes great. It just has a less ‘cheesy’ texture.
Sticky rice flour, also known as sweet rice flour is the key to creating a thick, creamy texture.
- 4 tbsp sticky rice flour
- 500ml soy milk
- 2 tsp white miso
- 1 tsp sea salt
- 2 tsp nutritional yeast
- 1.5 tsp rice vinegar
- 2 tsp oil
- 1 tsp olive oil
- pepper to taste
- Place the flour in a medium size bowl.
- Slowly add soy milk and mix well with whisk. Transfer the mixture into a pot and heat over medium heat.
- Add rest of the ingredients and mix well with spatula.
- Cook for 5 to 8 mins or until very creamy without powdery texture.
Memo: You can freeze it. When frozen you can slice and use it. If you prefer to use as a cheese sauce, add a little bit water and heat in a pot.
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