Label
All
0
Clear all filters

Melting ‘Cheese’

Rate this recipe

Preparation info
  • Makes about

    300 g

    • Difficulty

      Easy

Appears in
Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

  • About

This makes a cheese with a consistency rather like mozzarella, firm enough to be cut into slices, but not firm enough for grating. It tastes delicious, sliced and eaten as it is – lovely on crackers or in sandwiches. It can also be cooked, on top of pizza or toast for instance, where it does not melt exactly but will soften and brown a little, giving a very pleasant effect. I love it! It also freezes well, so you can make a big batch and save some in the freezer for later.

Ingredients

Method

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title