It always amazes me, how transformable simple things like nuts and grains are. Before I went vegan nuts were already my favorite snack, but I would have never imagined that it´s possible to make creamy and cheesy bread spread just by soaking them and adding some umami taste in form of yeast flakes and some simple spices. Or to blend them together with a splash of lemon juice, agave syrup and a pinch of aromatic vanilla extract just to be left with the most velvety and smooth “cheesecake” that doesn’t leave you feeling bloated and overstuffed. It´s pure magic really.
You know this kind of dinner recipes, which are quick & easy, delicious and please the whole family? This dish falls definitely into this category. You can easily adjust the amounts to your preferring and throw in any vegetables you find in your fridge. And the following recipe for vegan mozzarella is a star on its own. It´s not complicated, fast to whip up, it melts and stretches & tastes really good. You can put some on a creamy risotto, make pizza or sandwiches, eat it plain with tomatoes and a good drizzle of olive oil or transform it to a creamy sauce for your pasta by adding a little more liquid. I was inspired by the recipe from here, but I used some more spices to enhance the cheesy flavor. This cheese definitely stretched my mind positively and melted away my plan to not eat half of the batch in one sitting. Well, I guess this is all a good cheese should stand for…
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"One cannot think well, love well, sleep well, if one has not dined well" - Virginia Woolf