plant-based cheese | genXvegan.com

Loved this quick and easy recipe for dairy-free mozzarella! One of the key ingredients here is Kappa Carrageenan – I ordered from Amazon.

Tip: Once you add the boiling water – work quickly! it starts to firm up instantly. I poured mine into 8oz ramekins.

Here’s the link to Vegan Blueberry where I got the recipe! Great site! Thank You!

Ready to grate

Melted goodness!

Cashew Cheese Sauce

1 1/2 cups raw cashews – Soaked at room temp for at least 6 hrs. Drain.

1/4 cup olive oil (grape seed mix)

1 Tablespoon salt

2/3 cup nutritional yeast

1 cup plain unsweetened almond milk

*1 1/4 cup vegan sour cream (*or plain non-dairy yogurt, and i even like to use about a cup of roasted yam or sweet potato)

1 Tablespoon Turmeric

1 teaspoon garlic powder

1 teaspoon onion powder

q teaspoon of smoked paprika

Fresh ground pepper

1 teaspoon Dijon mustard

Blend all until well mixed and almost fluffy.

Too thin? Add some panko crumbs slowly to thicken.
Toss with pasta whatevs. Eat with raw veggies, add hot sauce & chilies for queso, etc – Have fun with it!

There you go. My first blog post.

btw – in the pict, that’s homemade shiitake bacon on top…. I’ll give you that recipe a little later.

More soon!

genXvegan.com