The thing I hear MOST often when talking to people about going vegan is, "I could never do that. I love cheese too much!".
Let's get a few things straight. Everyone on this planet loves cheese. If they say they don't, they're lying. But in terms of nutrition, cheese is actually quite terrible for you! Plus, who can have just a little, appropriate amount of cheese? It's either no cheese, or ALL of the cheese, right?
Well. I have a solution! Melty, vegan cheese. It's certainly not as nutrition as, say, a giant salad, but it's something I'd consider safe to eat in mass quantities. Which I do. At least twice a week.
The flavor isn't quite the same as a melted mozzarella, but the texture is the real winner here. And it's not too hard to make!
We have this with everything. Eve. ry. thing. Homemade corn tortillas, chips, veggies, pizza, eggplant pizza, by the spoonful. Everything!
Here's what you need:
1 c cashews (soaked 4 hours or boiled 10 minutes)
2 c water
3 tbsp tapioca starch
3 tbsp nutritional yeast
1 tsp salt
1 tsp pepper
Here's what you do:
-Add all ingredients to a blender and blend VERY well
-Transfer to a pot and warm slowly, stirring regularly until it's your desired thickness. Make sure you scrape the bottom and sides of the pot regularly so it doesn't burn.