• Aurora

Cultured Oat Mozarella Cheese


Hallelujah, this cheese is AMAZING! I’ve long been searching for an alternative to my favorite cashew cheese because cashews are freaking expensive and I know many of my fellow WFPBers are always on the hunt for lower fat ingredients. Oats are cheap. Oats are easy to find. Oats are an awesome source of soluble fiber! And there are great brands with no traces of glyphosates and are gluten free! This cheese is super versatile and can be used on a pizza, in a caprese salad, with crackers, etc. It does not contain oil or carrageenan, so it’s not the greatest for melting, but this is such a great healthy alternative for both of those options! Also, this cheese is cultured, so not only are you getting a low fat, high fiber alternative, but you’re also getting probiotics to help aid your gut health! You’re welcome!

This is how we made it:


Ingredients:


1 cup gluten free oats

1 cup boiling water

⅓ cup rejuvelac (directions on how to make your own here)

1 cup regular water

2 tbsp nutritional yeast

2 tbsp agar agar powder

1 tsp salt

2 tbsp potato starch

½ tsp xanthan gum (optional- but it does smooth out the texture)


Directions:


Make your rejuvelac ahead of time. It’s worth it! It takes 2-3 days, but it’s super easy and just takes a little quinoa and water!


Pour your oats and boiling water into a medium bowl. Give it a stir and let it sit until it has cooled completely. If you add your rejuvelac to hot oats, you will kill your precious probiotics!


Add the oat mix and rejuvelac to a high powered blender. Blend until smooth and then transfer to a glass container with a lid. Leave your cheese mix sitting on the counter out of direct sunlight for 12-24 hours. Taste it to test for your desired sharpness. Keep in mind that mozarella should be pretty mild. We’re not making cheddar here!


Once your oats are cultured, pour the mixture back into your high powered blender. Add 1 cup of water, nutritional yeast, agar agar, and salt. Do not add the potato starch and gum yet! Blend until smooth.


Pour the mixture into a saucepan and place it on the stove at medium heat. Cook it until it gets thick and bubbly. Then, remove it from heat and return it to the blender. Add the potato starch and xanthan gum and blend until it gets super thick and well combined. Work quickly because it will start to set up as it cools!


Transfer to a glass container of your choice and move it to the fridge. Chill completely and then it’s ready to use!


If you would like to shred the cheese, it works best if you stick in in the freezer for a few hours first.



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©Not That Kind of Vegan 2018