Frederic Melton
The website 'It Doesn't Taste Like Chicken' offers a range of vegan cheese recipes, including mozzarella, nacho cheese, and sharp cheddar. The recipes are designed to be quick and easy, with some taking as little as 5 minutes to make and using only a few simple ingredients. The cheeses are described as melty, stretchy, and gooey, and can be used in a variety of dishes such as pizza, lasagna, grilled cheese, and dips. The website also provides tips and tricks for achieving the perfect texture and taste, such as using tapioca starch for stretchiness and coconut oil for a solid/liquid texture.
| Characteristics | Values |
|---|---|
| Preparation time | 5 minutes |
| Number of ingredients | 7-9 |
| Taste | Super creamy, cheesy, delicious |
| Texture | Stretchy, gooey, melty |
| Type | Vegan, dairy-free, gluten-free, nut-free |
| Serving size | 1/6 of the recipe |
| Calories | 112kcal |
| Carbohydrates | 6g |
| Protein | 1g |
| Fat | 9g |
| Saturated Fat | 7g |
| Sodium | 604mg |
| Potassium | 62mg |
| Fiber | 1g |
| Vitamin C | 0.3mg |
| Calcium | 4mg |
| Iron | 0.3mg |
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What You'll Learn
Melty Stretchy Gooey Vegan Mozzarella
This vegan mozzarella recipe is perfect for those who want a dairy-free alternative that still tastes and feels like the real thing. It's melty, stretchy, gooey, and can be used in a variety of dishes, from pizza to grilled cheese sandwiches. The best part? It only takes 15 minutes to make and requires just 7 ingredients, one of which is water!
Ingredients
- Cashews
- Water
- Nutritional yeast
- Tapioca flour/[starch]
- Apple cider vinegar
- Flour
- Plant-based milk (optional)
Instructions
First, soften the cashews by soaking them in boiling water for 30 minutes to an hour. Then, blend the softened cashews with the rest of the ingredients until the mixture is completely smooth. Don't worry if it looks runny and thin at this point—it will thicken up once heated.
Pour the blended cheese mixture into a non-stick saucepan and cook over medium-high heat, stirring constantly. The cheese will start to clump up and look curdled, but keep stirring. In just about 5 minutes, the mixture will transform into a thicker, melty cheese sauce.
You can serve the vegan mozzarella hot, or let it cool and store it in an airtight container in the fridge for 2-3 days. It will get thicker as it cools but will remain melty and stretchy. If you want to thin it out, simply reheat it over medium heat and add a splash of water until you reach the desired consistency.
Tips and Variations
- Tapioca starch is crucial for achieving the stretchy texture. Other types of starch, such as cornstarch or arrowroot powder, will result in a sauce-like texture.
- If you want a firmer cheese that you can grate, try using kappa carrageenan as the firming agent.
- This recipe is very mild in flavor, so the type of plant-based milk you use will affect the taste. Choose one with a flavor you enjoy.
- If you don't have a high-powered blender, you can use a food processor or immersion blender instead. You may also need to strain the mixture after blending to ensure a smooth texture.
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Vegan Sharp Cheddar Cheese
Ingredients and Recipe
This vegan cheese is made with only 9 easy-to-find ingredients and takes just 15 minutes to make. The ingredients include cashews, coconut oil, and other spices and flavorings such as lemon juice, onion powder, paprika, and miso. The coconut oil is what makes the cheese firm, so the longer it sits at room temperature, the softer it will get. To make the cheese, start by softening the cashews by either boiling or soaking them. Then, add the softened cashews and the remaining ingredients to a small food processor and blend until smooth. The cheese can then be chilled in the fridge to set.
Texture
The texture of this vegan sharp cheddar cheese is slightly different from traditional cheese. It is not as rubbery and has a crumbly yet spreadable texture. For an extra-firm texture, the cheese can be frozen, making it perfect for slicing or grating. It can also be served cold from the fridge for a softer texture.
Taste
This vegan sharp cheddar cheese has an authentic cheddar cheese flavor and is a perfect substitute for its dairy counterpart. It is creamy, tangy, and has a strong cheddary taste. The longer the cheese sits, the softer it becomes, affecting its texture but not its taste. This cheese is a great option for those who are vegan or lactose intolerant and is a delicious and addictive snack that even non-vegans will enjoy.
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Melty Stretchy Gooey Vegan Nacho Cheese
If you're looking for a vegan cheese that tastes like dairy cheese, this recipe for Melty Stretchy Gooey Vegan Nacho Cheese is a great option. It's quick and easy to make, with only 15 minutes of preparation time and a handful of simple ingredients. The result is a delicious, stretchy, gooey, and melty cheese that's perfect for nachos, baked potatoes, or quesadillas.
To make this vegan cheese, you'll need to start by softening the cashews. This can be done by boiling them for about 10 minutes until they're nice and soft. If you don't have a high-powered blender, you may want to consider pouring the liquid through a fine mesh strainer or cheesecloth to remove any remaining cashew bits and ensure a smooth texture.
Once you have your softened cashews, the magic happens on the stovetop. Put your pan over medium-high heat and start stirring. You'll know it's ready when you see clumps forming and everything comes together in a cheesy, melty delight. Be sure to keep stirring for another minute or two to ensure it finishes firming up. The total cooking time should be around 5 minutes.
The key ingredient for that signature stretchy texture is tapioca starch. However, if you're looking for a more saucy consistency, you can experiment with other starches like cornstarch or arrowroot powder. This vegan cheese is also dairy-free, gluten-free, and nut-free, making it a great option for those with dietary restrictions.
This recipe is a fantastic example of how vegan cheese can be just as delicious and versatile as its dairy counterpart. It's perfect for those who are looking for a plant-based option that doesn't compromise on taste or texture. So, whether you're a vegan, lactose intolerant, or just curious about plant-based alternatives, give this Melty Stretchy Gooey Vegan Nacho Cheese a try!
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Softening Cashews
The traditional method involves soaking cashews in water for an extended period, which can range from 30 minutes to 24 hours. Here is a step-by-step guide to the traditional method:
- Place raw cashews in a glass bowl or container.
- Add boiling hot filtered water until the cashews are fully covered.
- Allow the cashews to soak for 30 minutes to 2 hours at room temperature. The longer they soak, the softer they will become.
- Drain the water and rinse the soaked cashews with fresh tap water.
- Use the softened cashews in your desired recipe.
It is important to note that cashews soaked for longer periods may start to lose their shape and become slimy, so it is generally recommended to not exceed 2 hours of soaking time. Additionally, if you plan on boiling the cashews in a sauce, it is advisable to limit their soaking time to 5-8 minutes, as they will continue to soften in the sauce.
If you are short on time or simply prefer a quicker method, you can try using a coffee grinder to grind the cashews into a fine powder before adding them to your recipe. This technique can significantly reduce the preparation time, replacing 24 hours of soaking with less than a minute of grinding. However, keep in mind that this method may not be suitable for recipes that specifically require soaked cashews.
Another alternative to soaking cashews is boiling them. This method involves adding the cashews to a pot of boiling water and simmering them for about 10-15 minutes, or until they reach your desired level of softness. Remember to drain and rinse the boiled cashews before incorporating them into your recipe.
By softening cashews through any of these methods, you will be able to create deliciously creamy and smooth textures in your vegan cheese, milk, or cream recipes.
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Tapioca Starch
In baking, tapioca flour can be substituted for other flours or starches, such as arrowroot, cassava flour, or potato starch. However, it is important to note that using arrowroot or potato starch alone can result in dense baked goods. A common ratio for substitution is to use 25% arrowroot or potato starch and 75% cassava flour or other types of flour. Tapioca flour is also gluten-free, making it a suitable option for those with gluten intolerance or celiac disease.
Overall, tapioca starch is a versatile ingredient that can be used in a variety of dishes, from vegan cheese to baked goods and savoury recipes. Its neutral flavour and texturizing properties make it a valuable tool in the kitchen, especially for those seeking gluten-free or stretchy, gooey textures.
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Frequently asked questions
"It Doesn't Taste Like Chicken" cheese is a vegan cheese that is dairy-free, gluten-free, and nut-free. It is known for its stretchy, gooey, and melty texture, and it takes only 15 minutes to make.
The recipe for "It Doesn't Taste Like Chicken" cheese includes just 7-9 simple ingredients, including water, cashews, and tapioca starch.
"It Doesn't Taste Like Chicken" cheese is very versatile and can be used in a variety of dishes. It is perfect for pizza, lasagna, grilled cheese, dips, nachos, and quesadillas. You can also enjoy it on its own as a snack or as part of a vegan cheese board.
