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Recipe

Oat Mozzarella

This cheese will remain sticky and somewhat soft even after 24 hours of refrigeration. If you want to top a pizza, cut the amount you need, wrap tightly in plastic and freeze for at least 1 hour and then shred it.

Tools

Ingredients

  • Blender or food processor

Ingredients

Ingredients

  • Grapeseed oil to coat storage container
  • 1/4 cup nutritional yeast flakes
  • 2-1/2 tablespoons GF oat flour
  • 2 tablespoons cashew butter, or bean butter
  • 2 tablespoons potato starch, or tapioca starch, or arrowroot, or kuzu root, or cornstarch
  • 2 teaspoons lemon juice
  • 1 teaspoons onion powder
  • 1/2 teaspoon sea salt
  • 1 cup fresh water

Method

  1. Select airtight 2-cup capacity storage container with tight-fitting lid; coat lightly with grapeseed oil; set aside.
  2. In food processor or blender combine nutritional yeast, GF oat flour, cashew butter, potato starch, lemon juice, onion powder, and sea salt; blend until smooth (several minutes).
  3. Add water to mixture; process until smooth.
  4. Pour mixture into medium-sized saucepan; place over medium heat; stir constantly.
  5. Cook creamy mixture until it thickens considerably.
  6. Pour hot cheese into prepared 2-cup storage container with tight-fitting lid.
  7. Refrigerate overnight, or until firm.

Turn out of storage container; slice to eat. Use in same manner as dairy-based mozzarella. Servings: 1-1/2 cups. Preheat: Medium heat. Prep Time: 15 minutes. Cooking Time: 5 to 10 minutes.

To shred: freeze portion of mozzarella (wrapped tightly in plastic) until firm; remove from freezer and shred.

Note

This cheese will be somewhat sticky and won’t be firm enough to slice if just refrigerated. If slices are desired, freeze block of mozzarella for at least 1 hour prior to attempting to slice.

This cheese can be spread very easily onto a prepared pizza crust – it bubbles nicely and is so very yummy on pizza!