Warning: Declaration of AVH_Walker_Category_Checklist::walk($elements, $max_depth) should be compatible with Walker::walk($elements, $max_depth, ...$args) in /www/wp-content/plugins/extended-categories-widget/4.2/class/avh-ec.widgets.php on line 0 Warning: Declaration of AVH_Walker_CategoryDropdown::walk($elements, $max_depth) should be compatible with Walker::walk($elements, $max_depth, ...$args) in /www/wp-content/plugins/extended-categories-widget/4.2/class/avh-ec.core.php on line 0 'Mozzarella Cheese' (paleo, AIP, dairy-free)
'Mozzarella Cheese' (paleo, AIP, DF)
Author: 
Recipe type: Paleo, Autoimmune Protocol
Cuisine: Alternative Cheese Exploits
Prep time: 
Total time: 
Serves: 1 mozzo ball
 
My new favorite fake cheese to date (sorry cauliflower cheese, you'll always be my first). Blended boiled cassava always struck me as particularly cheesy texturally...add a little fat and simple flavoring and voilĂ , something that tastes, melts, and behaves closer to mozzo than anything I've come up with to date (and any of those processed cardboard vegan cheeses). Put some of this on an AIP bagel or flatbread (or use it for caprese salad!)and it's hard to feel deprived.
Ingredients
Instructions
  1. Blend cooked cassava with an immersion blender or food processor until very smooth (will be quite sticky - it's easier to do this while the cassava is still warm).
  2. Add coconut cream, sea salt, and ACV/lemon and blend until well-incorporated.
  3. Add gelatin and blend until mixture is smooth. Pour into a parchment or wrap-lined cup or bowl and refrigerate/chill for at least 3-4 hours, or until cheese has hardened. The cheese will be easier to grate or cut the harder/more chilled it is, but you can also leave it for less time or bring it to room temperature/heat it up if you prefer to eat it softened.
  4. Eat with bagels, crackers, caprese salad, or any number of tasty things (or plain!).
Recipe by Flash Fiction Kitchen at http://www.flashfictionkitchen.com/mozzarella-cheese/