| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg07 |
12 |
servings |
INGREDIENTS
| 2 |
c |
Water |
| 1/2 |
c |
Nutritional yeast flakes |
| 1/3 |
c |
Quick-cooking rolled oats |
| 1/4 |
c |
Tahini |
| 4 |
tb |
Arrowroot or cornstarch |
| 3 |
tb |
Fresh lemon juice; (to 4 tbsp) |
| 1 |
tb |
Onion granules |
| 1 |
ts |
Salt |
INSTRUCTIONS
Process all the ingredients in a blender for several minutes until very
smooth.
Pour into a saucepan and cook over medium heat, stirring constantly, until
very thick and smooth.
Pack into a lightly oiled, 3 cup rectangular mold, loaf pan, or other
small, rectangular container, and cool. For round slices, pack into a
small, straight edged cylindrical container. Cool, cover, and chill
overnight.
To serve, turn out of the mold and, because of its soft consistency, slice
carefully or use as a spread. Store leftovers covered in the refrigerator.
NOTES : Smoky Fresh Mosterella: Prepare Fresh Mostarella as directed, but
add, to taste, during the blending, your choice of 1/2 tablespoon of
hickory smoked nutritional yeast, 1/4 to 1/2 teaspoon of hickory salt, or
1/4 teaspoon of liquid smoke.
Recipe by: The Uncheese Cookbook
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