Those who know me, know I'm not a big fan of faux cheeses. Actually, that's a little general. Specifically I don't like processed faux cheeses. They just taste so weird to me! I had good luck with the tofu ricotta for the stuffed shells. Then I saw this little gem and thought it was worth a try. I did not make the whole pizza recipe - just the moxarella. I had very low expectations. Very low. Almost non-existent.
But something beautiful happened. It was easy. Like, really, really easy. And cheap. Tapioca starch is only .99 cents for a lifetime supply and the cashew count is only 1/4 a cup. And friggin' delicious. It has the perfect mix of salt and tang and it's creamy and light and wonderful.
As the original recipe states it isn't a good replacement for a Caprese salad but baked it is 11/10.
Copied from One Green Planet:
- 1/4 C. raw cashews
- 1 C. hot water (NOT boiling)
- 2 T. + 1 t. tapioca starch
- 1 small garlic clove, minced
- 3/4 t. sea salt
- 1 t. fresh lemon juice
After chilling it and using it on pizza with some tomatoes from our garden and a sweet basil base sauce I had lots left over.
I got to thinking. What if I roll them in a mix of panko and herbs and bake them? And then inhale them like my life depended on it? Yes please. The moxarella is really "sticky" so you'll need to wrap it in saran wrap. Oddly it doesn't stick to knives or other objects, just fingers. Anyhow, the breading was easy to make. On a silpat, or sheet of saran wrap mix:
1 cup panko crumbs
1/2 tbsp oregano
1/2 tbsp basil
1 tsp garlic powder
Cut the moxarella into "sticks" and roll into panko mix. They will flatten and roll out as you go. Repeat for as many as you'd like. Arrange on a parchment lined baking sheet, spray with canola oil (If you want them more like fried, as opposed to baked) and bake at 425 degrees for 5-7 minutes per side or until golden brown.
You can dip them in whatever you'd like. I made a quick vegan ranch dressing dip. This one's good.
Enjoy!
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