Recipes:

Snacks and Dips

Buffalo Mostarella

From: The Ultimate Uncheese Cookbook by Jo Stepaniak

Mostarella, like its fresh dairy counterpart, is moist and soft, quick melting, and delicate tasting - there is no comparison to the rubbery, commercialized dairy product available in supermarkets. It has a very mild, creamy, faintly sour flavour and, because it melts so beautiflly and quickly, it's extremely good used in sauces, pasta dishes, and of course as a pizza topping. It's also perfect for creating a magnificent Italian-style salad of ripe tomatoes, fresh basil, and Buffalo Mostarella

Ingredients:
2 cups water or plain soymilk
1/2 cup nutritional yeast flakes
1/3 cup quick-cooking rolled oats
1/4 cup sesame tahini
1/4 cup kuzu, arrowroot or cornstarch
3 to 4 tablespoons fresh lemon juice
1 tablespoon onion powder
1 teaspoon salt

Preparation:

Lightly oil a 3 cup rectangular mold, loaf pan, or other small rectangular or oval container. Alternatively, for round slices, oil a small straight-sided, cylindrical container.

Combine all ingredients in a blender and process several minutes until completely smooth. Pour into a saucepan and cook and stir over medium heat until very thick and smooth. Pack into the prepared container. Cool uncovered in the regrigerator. When completely cool, cover and chill overnight. To serve, tunr out of the mold and carefully slice with an oiled or water-moistened knife (the cheez will be very soft and a bit sticky). Store leftovers covered in the refrigerator. Will keep about 5 to 7 days.

Variation - Smoky Fresh Provolone - Prepare recipe as directed, but during cooking add a pinch of hickory salt or several drops of liquid hickory smoke to taste.