BRYANNA’S SWISS-STYLE MELTY CHEEZE
Yield: 1 1/4 cups
This makes great grilled cheeze sandwiches and quesadillas, and can be used to make cheeze sauce (just add non-dairy milk to taste). The nutritional yeast adds protein and lots of B-complex vitamins, as well as flavor.
1 cup water
2 tablespoons nutritional yeast flakes
OPTIONAL: 1/4 cup Galaxy Foods Vegan Soy Parmesan
2 tablespoons cornstarch or wheat starch
1 tablespoon white flour OR 2 1/2 teaspoons white rice flour
1 tablespoon light soy or chickpea miso
1 tablespoon tahini
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon garlic granules
2 tablespoons water
Place the water, yeast, (and optional soy parmesan, if using), cornstarch, flour, tahini, miso, lemon juice, salt, and garlic granules in blender and blend until smooth. Pour the mixture into a small saucepan or medium microwave-proof bowl or beaker. Stir over medium heat until it starts to thicken, then let bubble 30 seconds and whisk vigorously, OR MICROWAVE on HIGH 2 minutes, whisk, then microwave at 50% power (MED) for 2 minutes, and whisk again.
Whisk in the water til smooth.
Drizzle immediately on food and broil or bake until a skin forms on top; or refrigerate in a small rigid plastic covered container (round, square, rectangular, or wedge-shaped in a storage container meant for a piece of pie) for up to a week. It will get quite firm upon chilling, but will still be spreadable. You can spread the firm cheeze on bread or quesadillas for grilling, or heat it to spread more thinly on casseroles, etc
Nutrition (per 1/4 cup): 57.6 calories; 26% calories from fat; 1.8g total fat; 0.0mg cholesterol; 226.8mg sodium; 89.9mg potassium; 8.2g carbohydrates; 1.4g fiber; 0.3g sugar; 2.9g protein; 1.0 points.