Updated: Oct 23, 2019
Giving up cheese was the last thing for me to let go as I went on plant based journey. Maybe you are like me? It's a common struggle - how can I give up pizza! Cashew cheese is a popular choice in the vegan world and is lovely addition to steamed vegetables and other dishes, but when I think of pizza or toasted sandwiches, I wanted to think of a version that is more stretchy and gooey. As I was researching, I came across a website called Rhian's Recipes. She thought of using the Japanese mochi as a base for a cheese. I thought this was a great idea. I have lived in South Korea and remember their rice cakes made from pounded rice - a texture we are not used to in Australia. I have also, enjoyed the Japanese filled Mochi in the local sushi restaurants and thought she was onto something. However, I did not want a recipe using an ingredient that was only available from specialty shops, so I experimented with simple rice and potatoes. So after trial and error - here she is.
I'm pretty happy with the result and I think you are going to love it too. Try this melty cheese for yourself on pizza or nachos. It also works on an open grilled sandwich. It will keep in a container for a few days in the fridge. Newly made, it is gooey and stretchy so go for a two-spooned approach :) This cheese is great to freeze in a small container as it can then be grated over lasagne or pizza before placing in the oven. Enjoy this plant-based melty cheese.
Vegan, Dairy-Free, Gluten Free
1 medium potato, 100g, diced
1/2 cup arborio rice
1 1/2 cup water
1/2 tsp salt
3 tsp white miso paste
2 Tbsp nutritional yeast flakes
1/4 tsp dijon mustard
1 tsp apple cider vinegar
1. Add the potato and rice to the water in a small saucepan and bring to the boil. Then cover and let simmer for 15 minutes until the water is absorbed.
2. Add to a high powered blender and blitz until smooth. Thermomix = 30 secs/speed 10
3. Add the rest of the ingredients and blitz again until combined and smooth. Thermomix = 10 secs/Speed 4.
4. Use immediately on a pizza or nachos. Use two spoons to scoop and dollop onto the dish you require for the melty cheese. Enjoy!