Vegan Stracciatella Cheese
This plant-based version of Stracciatella cheese is a good alternative for those who are lactose intolerant or following a vegan diet.
Ingredients
- 1 cup raw cashews soaked for at least 2 hours (or overnight)
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 2 tbsp water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
Instructions
- Soak the cashews in water for at least 2 hours (or overnight).
- Drain and rinse the soaked cashews.
- In a blender or food processor, combine the cashews, nutritional yeast, lemon juice, water, garlic powder, onion powder, and salt. Blend until smooth and creamy.
- If the mixture is too thick, you can add a little more water until you reach the desired consistency.
- Pour the mixture into a saucepan and heat over medium heat, stirring constantly, until it becomes thick and gooey.
- Remove the mixture from the heat and allow it to cool.
- Once cooled, use a fork to shred the cheese into a "stracciatella" texture.
- Serve and enjoy!
Notes
This vegan Stracciatella cheese is great for spreading on crackers or toast, or for using as a topping for pasta or pizzas. You can also add additional flavorings, such as herbs or spices, to customize the flavor to your liking.
