Description
A spicy, gluten-free and dairy free version of vegan cheese, inspired by Elephantasticvegan.com’s vegan cheese recipe.
Ingredients
2 tablespoons coconut oil (if you use vegan butter, check the ingredients, as some contain soy or other legumes)
1/3 cup Arrowroot powder
3/4 teaspoon salt
1/4 teaspoon paprika (or none if you use a strong curry)
1 teaspoon curry powder
ground pepper to taste
1/3 cup nutritional yeast
1/2 cup water, plus extra set aside
Optional: red pepper flakes
Instructions
In a saucepan or small pot, heat coconut oil on low. Add all the spices and curry powder and stir until evenly distributed.
Add the arrowroot flour and whisk with a small whisk. Add nutritional yeast, and start whisking as if it meant your life. If you don’t have a small enough whisk, you may find that a large whisk isn’t breaking up the clumps that will begin to form. Take a spoon and break up the clumps, stirring quickly. Add water and continuing whisking. You may add more water until the sauce reaches the consistency you want.
When serving, add a few red pepper flakes for additional kick.
Notes
Nooch will thicken when it is not being heated or stirred. You can add a little more water and reheat to return it to the viscosity you want. Nooch can be poured on pizza crust, mixed with macaroni for a Mac and Nooch (also known as Mac and Chez), or used as a dipping sauce with gluten-free bread squares for a fondue (add in your alcohol, I’m not telling).
I have anticipated that some of you advanced home chefs will ask whether or not to add Xanthan gum to increase the elasticity of the cheese texture. I tried it with and without, and in my opinion, the clumping factor in the early stage in both versions led me to believe there is little advantage to add Xanthan gum to the recipe.
- Category: side dish
- Method: stove top
- Cuisine: vegan, gluten free, dairy free
Keywords: vegan, nooch, dairy free, cheese
