05/06/2023
Sorry I've been bad at posting these as I've been busy living life, but I am here to present to you the next in the 'food-so-good-you-just-have-to-recreate-it' series:
Our CHEEZE recipe!!! ๐คค๐
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This is the same cheeze recipe that we used for two of our most popular menu items - pizzas, and mac + cheese
INGREDIENTS:
โข 1/2 bulb of roasted garlic (approx. 6 cloves)
โข 10g nutritional yeast
โข 30g tapioca starch
โข 3 tbsp carrageenan kappa (this is made from seaweed and helps make the cheeze melty and stretchy)
โข 2 tbsp sauerkraut (helps make it 'tangy')
โข 1/4 tbsp lemon juice
โข 1 tbsp Dijon mustard
โข 10g sea salt
โข 200ml vegetable oil
โข 500ml plant-based milk (soya has the most neutral flavour in cooking)
METHOD:
โข put all ingredients into a food processor, apart from the oil and 100ml milk. Blitz until smooth(ish), it may be slightly lumpy but that's fine
โข pour into a large bowl and whisk in oil and remaining milk until smooth
โข pour into a pan over a medium heat, whisking constantly until thickened and strings form when lifting the whisk
โข pour into a container to set
โข the cheeze will become more firm, but will melt when heated. The cheeze will be good for up to 5 days - it doesn't freeze well! Enjoy! ๐ง
If you do recreate this - let me know! Thanks to all of you who got in touch after making our cauli wings recipe - they looked great! ๐ฅฐ