I got inspired by Vegan Dad's grilled cheese post, and I knew I had to have some. It's been so long since I've had this, and I just wanted a gooey, greasy, melty sandwich. I admit that I restrained myself in the greasy department and opted to lightly spray a non-stick griddle with olive oil and grill my sandwich like a responsible person, but thank goodness I have a bunch of the cheez stuff leftover and can go back and do it right! I mean, shouldn't a grilled cheese sandwich leave you with fingers to lick? I've photographed the responsible version, but you do what you think is best. I like to spread the outside of the bread with Earth Balance margarine and grill it until it's brown and toasty. The recipe comes from "The Uncheese Cookbook" and there are lots of versions of "cheese" to choose from. Naturally, I chose an easy one.
This makes a very thick cheez. If you want to use it right away to drizzle on pizza, use only half the arrowroot. You may also have to thin it down a bit by whisking it a little extra water.
Mostarella Cheeze
2 cups water
1/2 cup nutritional yeast flakes (not brewers yeast powder)
1/3 cup quick-cooking rolled oats (not instant)
1/4 cup tahini
4 tablespoons arrowroot (arrowroot melts when re-heated)
4 tablespoons FRESH lemon juice
1 tablespoon onion granules
1 teaspoon salt
1/4 teaspoon liquid smoke (if you like the taste of smoky provolone)
Process all ingredients in blender several minutes until very smooth.
Pour into a saucepan and cook over medium heat, stirring constantly, until very thick and smooth.
Pack into a lightly oiled, 3-cup rectangular container.
Cool, cover and refrigerate overnight.
You can use this cheez right away for grilled cheese sandwiches and save the rest for another day. After it chills, you can sort of slice it. (Remember, I said "sort of.") I made sandwiches again with the leftovers and this time coated the outside of the bread with Earth Balance margarine before toasting it in my wok—more calories but more "authentic" look and taste.
Does this really taste like cheese? You know, it's made from yeast flakes and oats. That said, it makes a very tasty grilled sandwich and my kids always loved it on homemade pizza. It was also a component of my kids' favorite dish, enchiladas. I once gave a taste of something all hot and bubbly with cheez sauce to a friend who is not vegetarian, and asked her if it tasted like cheese. She said, "No. It doesn't taste like cheese, but it tastes great! What is it?" I've also taken the previously mentioned enchiladas to a potluck, where they were quickly devoured by an appreciative crowd. I haven't had cheese in more than 25 years - it tastes really good to me!
note: I just got a new copy of the updated Uncheese Cookbook now called "The Ultimate Uncheese Cookbook" (my old copy is too decrepit to use any more) and there are two grilled cheese recipes - All American Grilled Cheez and Gooey Grilled Cheez. Get the book from the library and have fun. There are lots of interesting concoctions for when the dairybug comes whispering in your ear.
