![]() ![]() However, I understand completely that some folks have nut allergies or heart disease and are staying away from nuts.Ģ. Personally, I love the cashew version because the flavor is out of this world. Begin by deciding whether you would like to use raw cashews or white beans for the base. If you try this recipe, please let us know how you like it by rating it and leaving a comment. Recipes that could use some vegan mozzarella cheese Once it’s frozen and shredded, it has to stay frozen and can’t be refrigerated. I much prefer the cashew cheese, but white beans will work as a substitute. It’s a little darker in color and the taste, as well as texture, is different from the cashew version of course. Freezing- The bean version does freeze and grate as well.Storeage- It will keep in the refrigerator for up to 5-7 days and will freeze well for up to 6 months.Beans- The white beans I prefer in this recipe are white cannellini beans.The slower method can be done in cooler water for 6+ hours. Soaking cashews- The fast method for soaking cashews is in very hot water for at least an hour.Tips for making this cashew cheese recipe Carefully turn out the cheese blocks onto a plate or serving platter with crackers. As it chills, the harder the cheese becomes, so the longer the better. Place the molds into the refrigerator for a at least couple of hours or longer.Smooth out the top of each one with a spoon or spatula so that when they are flipped out onto a plate, the bottom will be flat. ![]() Another good option would be mini loaf nonstick silicone molds. ![]() Personally, I use mini loaf pans and round souffle dishes.
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