https://youtu.be/RCJQ7uboDqA?si=wr1KEB4_FFKY0jX5
USES:
As dip for
* Cubed bread or bread sticks
* Raw veggies/fruits
* Air-fried potato fries
* ETC
Could also use
* Inside baked potato
* Grilled sandwiches
* In pasta, lasagne, zoodles, casseroles, etc
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INGREDIENTS & INSTRUCTIONS
MOZZARELLA SAUCE (warm & stretchy)
[Cmmt: I tried this recipe & it seemed like I was eating paste. I recommend more nutritional value by adding steamed cauliflower next time!]
1 C rolled oats
2 C plant milk or water
1/4 C nutritional yeast
1/2 t tapioca starch
1/2 t garlic powder
1/4 t onion powder
1/8 t dry mustard powder
1/2 t lactic acid
1 T miso paste
1/2 t salt (optional)
Blenderize a minute or two until warm to activate tapioca starch. If too thick just add a bit of liquid.
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ITALIAN TOMATO SAUCE (warm or room temp]
1 15 oz can (or 13.75 oz box) of salt-free crushed tomato
1 t Italian seasoning (has oregano, basil, rosemary)
1/4 t garlic powder
1/8 t onion powder
Sprinkle of red pepper flakes
1 T nutritional yeast
Stir & heat (or serve @ room temp)
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RICOTTA (like cottage cheese)
1 C ocara (pulp after making soymilk, may sub w/ firm tofu)
1 T nutritional yeast
1/2 t salt
1/4 t lactic acid
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* May combine mozzarella & Italian tomato sauces.
* May replace Italian sauce w/ 30 Second Salsa, then combine w/ mozzarella & serve w/ air-fried corn chips, or use as enchilada filling w/ ricotta!