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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup coconut milk (canned, 180 g)
- 3 Tbsp. nutritional yeast flakes (20 g)
- 2 Tbsp. tapioca flour (OR arrowroot powder/flour/starch, see recipe notes below, 16 g)
- 1/2 tsp. sea salt (or to taste)
- 1/2 tsp. onion powder (optional)
- 1/4 tsp. garlic powder (optional)
- 1 pinch smoked paprika (optional)
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Directions
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories150Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol |
Sodium310mg13% |
Potassium210mg6% |
Protein5g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber3g12% |
Sugars1g |
Vitamin A2% |
Vitamin C2% |
Calcium2% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(9)
Yummly User a year ago
Really not digging this. The flavor didn’t quite do it for me. The consistency was ‘ok’. I made a quesadilla but I don’t think I’d like to make a quesadilla with this version of cheese again.
I will likely only make the cashew cheeses in the future.
Yummly User 3 years ago
I added garlic powder, smoked paprika, white pepper and turmeric. I used coconut milk in a carton and cornflour. Turned out delicious.
Yummly User 3 years ago
This is awesome- absolutely love it!!
Yummly User 3 years ago
Super easy and absolutely amazing. Anyone afraid to go vegan can rest easy. You can still eat “cheese” on everything from nachos to burgers to pasta. I used cornstarch 1:1 and ended up adding about 3/4 cup water to thin it out as a sauce for enchiladas. This will be my go to recipe to replace cheese!!!
Yummly User 3 years ago
Truly a SNAP to make!
Texture can turn out very stretchy depending on how long u stir it over reduced heat after it reaches boiling-the longer u stir over low heat, the stretcher it becomes (which my hubs didnt like.) I found texture interesting and perhaps an excellent vegan solution for quesadillas and many other dishes that call for stretchy, gooey cheese as recipe references. I have been hoping to find a vegan recipe w natural ingredients that somehow yields a stretcher, more elastic-like "real" cheesy texture, and this may be it! I used arrowroot powder as I didnt hv tapioca flour on hand, and it made it stretchy. Flavor pretty good too.
I will prob make often, if no other reason than the quick simplicity of having ready so quickly and easily! (It is pretty good also, and the ingredients are great; we also almost always have them on hand.)
I still plan to also make my raw cashew cheese dip I like in Vitamix when I feel like spending more time. I'm now eager to try heating a bit of that up in a pan w some arrowroot powder to play w stretchiness there.
Thx for a great, super quick recipe!
Yummly User 4 years ago
I make it all the time. I love taste and texture.
Yummly User 4 years ago
Turned out good! Next time I’ll use a little less nutritional yeast and add some turmeric for the extra color, but other than that, turned out pretty good.
Yummly User 5 years ago
Quick, easy, delicious!
Yummly User 6 years ago
super easy and yum! thank you ☺