1 cup + 1/2 cup cashew milk,
3 tablespoon nutritional yeast (I used engevita.),
3 teaspoon agar powder,
1,5 teaspoon cashew flour (you can get cashew powder by putting the cashews into the blender or you can use pulp after straining cashew milk.)
1.5 tablespoons tapioca starch,
1.5 tablespoons gluten-free corn starch,
1 teaspoon apple cider vinegar,
1/2 teaspoon with garlic,
2 tablespoons olive oil,
1 tablespoon lemon juice,
1/2 teaspoon liquid smoke,
1 tea spoon red pepper flake,
1/2 teaspoon himalayan salt.
1.Add one cup (210ml) of cashew milk and agar powder to a pot, stir in medium heat. Remove from the heat after boiling about 2-3 minutes.
2. Place half cup of cashew milk, nutritional yeast, starches, vinegar, cashew flour, olive oil, nutritional yeast, lemon juice, smoked flavour, salt and spices. Stir well at high speed.
3. Add the mixture into the pot that we got from the heat. Continue to cook for 5 minutes on low heat until the consistency is thoroughly mixed.
4. You can taste it in this stage and may add more pepper or salt if you like strong taste.
5. Drizzle olive oil and sprinkle black & red pepper flakes into a pyrex or mold, pour mixture into the pyrex. Keep in the fridge at least 2 hours before consuming.
You can use it by grating, by melting it in your toast or pizzas.
Note: The recipes in this blog can not be reproduced and used without referring source.
Copyright 2016 GurmeVegan. All Rights Reserved