So if you know me, know that I am not a huge fan of most of the store-bought vegan cheeses available. Honestly, I think most of them taste like cardboard. My frustration and dissatisfaction with the current variety of store-bought vegan cheeses has driven me on a quest to perfect the art of making delicious & irresistibly homemade plant-based cheese!
The desire brought me to this gooey cheese sauce recipe. I wanted to find something easy, quick and had the classic, cheesy mozzarella ‘pull’. This search led me to Sam Turnbull’s It Doesn’t Taste Like Chicken recipe. The key behind her cheesy concoction was a generous portion of tapioca flour. Yes. Tapioca flour. Stick with me!! The starches and natural chemical composition provides properties that give things a sort -of elastic effect. If you want your plant-based cheese to have a classic cheese & melty ‘pull’, incorporating this magical flour will allow you to achieve this effect.
Did I tell you that I absolutely love this recipe!?!?!?
Now, now, now. I will say that while I was heavily inspired by Sam’s delicious recipe, I did make a couple tweaks of this dish, in order to make it my own. Here’s my adaptation of this crack-like sauce:
Gooey Vegan Mozz Sauce
½ cup soaked cashews (raw cashews are preferable, but I honestly think that soaked roasted cashews worked just as well)
1 ⅓ cup of water (from the soaked cashews)
1.5 tablespoons of nutritional yeast
3 roasted or boiled softened & unpeeled garlic cloves
½ tsp salt
¼ tsp onion powder
1 teaspoon apple cider vinegar
3.5 tbsp tapioca flour/ tapioca starch
Place all the ingredients into a high speed blender, and blend for about 1-2 minutes until everything is well-blended and turns into a very liquid consistency. (optional) in leiu of having the cashews soak overnight, you can have them boiled on medium-high for 15 minutes, until they become easily softened.
Transfer the liquid mixture into a small saucepan, and begin cooking this on medium high & stir frequently for about 5 minutes. You will gradually notice that the mixture begins to clump up and turn chunky. Continue mixing vigorously for about 1-2 minutes until the sauce begins to solidify and sauce begins to have a very stretchy, melty consistency.
Turn stove off and remove sauce mixture from heat & allow to cool off for at least 5 minutes. Enjoy as a dip or on your favorite recipe involving gooey cheese! 🙂
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