Cheese is a staple in my house, especially mozzarella cheese! My parents used to yell at me for sticking my hand in the shredded mozzarella cheese bag, and grabbing a handful of cheese to scarf down. I mean come on, you'd be lying if you said you didn't do the same thing!
One of my favorite appetizers is a dish of Caprese with tomato, buffalo mozzarella, and balsamic dressing. It reminds me of my Sunday family dinners at my grandparents house, I'm nostalgic just thinking about it. I have made regular homemade mozzarella cheese before so I figured I would try out a dairy free version, to see if it could really compare. To my pleasant surprise, it didn't turn out as bad as you might think! Although it is not the real thing, it is pretty dang close to it! I enjoy this recipe because it has that consistency where you can stretch/melt it on almost anything, and is a delicious way to spice up your meals!
This recipe uses tofu which is an excellent source of protein! Containing all 9 essential amino acids, this soy product is a great alternative to meat for people who are vegetarian/vegan. By itself it doesn't have much of a taste but will absorb any flavor you put on it, allowing you to incorporate it into most recipes. Tofu also contains iron, calcium, and several other vitamins and minerals, which help to improve overall health.
RECIPE
Prep time: 10 minutes
Cook time: 3-4 minutes
Total time: ~15 minutes
Ingredients
1 package of firm tofu, drained
1 teaspoon pink Himalayan salt
2 tbsp of lemon juice
4 tablespoons corn starch (you can substitute with tapioca starch)
2 cloves of garlic
2 tablespoons nutritional yeast
About 1/2 cup of water
Instructions
1. Blend all ingredients on high until creamy and smooth.
2. Pour into a medium non-stick saucepan and heat on medium heat
3. Continue stirring until the cheese starts to curdle (3-4 minutes)
4. You can remove the cheese from heat when it becomes stretchy
5. Serve immediately or store in the fridge for later use (it reheats perfectly and you can serve it on almost anything)
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