If you follow us on Instagram, you may know that we are obsessed with melted, stretchy vegan cheese.
We have done a hundred tests, often failed, sometimes ended with a terrible result, without ever being really satisfied and felt the sensation of melted cheese. So we can tell you that we are really very happy and proud to present these recipes.
We gave it the very cool name of Witcheese !
For this recipe you will need several special ingredients, especially pea protein, and tapioca flour. Pea protein is found on sites selling online protein products or on sites selling organic products online (you can use either isolate or pea protein, both work). Tapioca flour can be found in Asian stores for a very modest price. If you do not have them near you, you can find them online. It is these two mixed ingredients that give the very special texture of the cheese, so they are essential.
You will also need : cashew nut purée (optional), deodorized coconut oil or olive oil, malted yeast, and salt.
Here’s the recipe:
- 85 mL of water
- 1 tbsp of tapioca flour
- 1 tsp of pea protein
- 1 tsp cashew nut purée
- 1 tbsp of nutritional yeast
- 1 tsp of deodorized coconut oil or olive oil
- 1 large pinch of salt
Mix for 30 seconds all the ingredients together, put the obtained preparation in a saucepan to heat on a fairly strong fire. Stir, after a few seconds you will see a funny effect happening, sorts of small packages that form. At this point, stir even more until all cheese is evenly blended. Stop the fire. The witcheese is ready!
(Cooking usually takes between 1 and 2 minutes)
You can use witcheese directly on toast, in pasta, burgers. Or have it recooked in paninis, grilled cheese, or lasagnas. For pizzas, you can do whatever you prefer! Either you put it back in the oven, or you put it on the pizza that comes out of the oven.
When cooling the cheese becomes a bit firmer and less easy to dispose so if you need to cover a large surface the best is to do it right after cooking in the pan when it is still hot!