Cashew Provolone Slices
A sliceable, meltable vegan provolone made with blended cashews, kappa carrageenan for that all-important melt, tapioca for stretch, and miso and nutritional yeast for flavor. Light, mild, and tangy in all the right ways. Sets in a mold and slices beautifully for sandwiches or melts over a burger.
Notes
If you don't have a highspeed blender like Vitamix or Blendtec, then soak the cashews overnight or boil them in plenty of water for 20 minutes, then cool in the water and drain.
Ingredients
- 1/4 cup fresh lemon juice
- 1/2 cup whole unroasted cashews
- 3 tablespoons tahini
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon mellow white miso
- 3 tablespoons refined coconut oil melted
- 1 1/2 teaspoons salt
- 1 3/4 cups water
- 2 tablespoons plus 1 teaspoon tapioca starch
- 4 1/2 teaspoons kappa carrageenan
Instructions
- n a high-speed blender, combine the water, lemon juice, cashews, tahini, nutritional yeast, miso, coconut oil, and salt. Blend for about a minute until completely smooth, scraping down the sides every 20 seconds to make sure everything is incorporated. Add the tapioca and carrageenan and blend for 20 seconds, just until combined.
- Pour the mixture into a 2-quart saucepan and bring to a simmer over medium heat. Stir vigorously and often with a strong whisk, making sure to scrape the bottom of the pan so the mixture doesn't burn. Once it reaches a rapid boil, lower the heat to medium-low and cook for about 10 minutes, until glossy, thick, and pulling away from the sides of the pot.
- Pour into a lightly greased silicone mold, plastic storage container, or coffee mug. Let set at room temperature for 20 minutes, then seal and refrigerate for at least 4 hours before using.
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