Great in an open face sandwich with tomato and onion, or use in quesadillas or nachos or as a layer on a plant based burger.
Smokey Cheddar Cheese From Molly Patrick
- 1/3 cup rolled oats (not instant)
- 3½ tablespoons nutritional yeast
- 3½ tablespoons sunflower seeds
- 1 2/3 tablespoons tapioca flour
- 1¼ teaspoons garlic powder
- 1¼ teaspoons onion powder
- ½ teaspoon smoked paprika powder
- ¼ teaspoon regular paprika powder
- 1/8 teaspoon turmeric powder
Add all ingredients to a high-speed blender. Blend until a fine powder, about 20 seconds.
Then add the following ingredients to the powder in the blender, and blend until super smooth:
- 1½ cups filtered water
- 2 2/3 tablespoons red bell paper, diced
- 1½ tablespoons pimento, drained
- 2 teaspoons white or yellow miso
- 1¼ teaspoons apple cider vinegar
- 1¼ teaspoons lemon juice
- 1¼ teaspoons Dijon mustard
- ¾ teaspoon coconut aminos
- Pinch ground black pepper
- 1 drop liquid smoke (optional)
After blending, pour mixture into a saucepan and cook over medium heat, stirring frequently for 6 – 9 minutes. It becomes thicker and thicker. Stir constantly as it thickens until it is thick and gooey.