Ingredients
Equipment:
- Stand up blender
- Mesh sieve
- medium to large cooking pot
- 2 small mixing bowls
- Immersion blender OR whisk
- silicone mold OR airtight container
For the carrot oat juice:
- 2 large carrots (188g) + 3 cups (648g) water
- 1/2 cup (51g) gf oats (or cooked rice, or sunflower seeds), OR *See Notes
- 1 TB (8g) rice protein powder, OR potato protein, OR pea protein powder (if you can do legumes)
For the olive extract:
- 2.25 oz canned olives, drained, OR ten pitted olives
- 1 TB olive oil
- 1 cup water
(use 1TB (13g) of combined olive extract and saving the rest for later)
For the seasoning:
- 2 TB (16g) mushroom seasoning **See Notes
- 1/2 tsp (4g) salt
- 1 tsp (4g) of lactic acid
For the bulk of the cheese:
- 1 cup (200g) refined coconut oil , melted
- 1/2 cup (96g) potato starch
- 1/2 cup + 1TB (78g) modified tapioca starch
- 2 TB (30g) cornstarch
For the color of the cheese:
- 20 drops red plant based food coloring, optional
- 20 drops yellow plant based food coloring, optional
Instructions
- In a high powered blender, blend two carrots, 3 cups water, gluten free oats, and rice protein powder. Pour the juice into a large cooking pot through a mesh sieve and set aside for later. (Discard or keep pulp for making smoothies).
- Blend the olives with 1 TB olive oil and 1 cup water. Pour this “olive extract” into a bowl through a mesh sieve.
- Add 1 TB (13g) of this olive extract into the pot with the carrot juice. (Save the rest of the olive extract for future use in cheese, salad dressings, etc).
- In another small bowl, mix together the mushroom seasoning, lactic acid, and salt, till everything is fine and powdery. Pour this into the large pot with the carrot juice and olive extract.
- Add all remaining ingredients: melted coconut oil, potato starch, tapioca starch, cornstarch, and food coloring (optional), into the pot. Whisk everything together, till smooth. We like using our immersion blender for this.
- Heat cheese on medium temp, till it thickens considerably and starts to solidify, clump, and turn into a very thick cheese sauce. I recommend using your immersion blender to blend the cheese as it heats, for best consistency results.
- Remove from heat and pour into a silicone mold or airtight container.
- Cover and refrigerate 12-24 hours, or till the cheese is firmly set.
- Shred, slice, and melt as needed. Store in fridge up to 1 month, or freezer up to 6 months.
ENJOY!
Notes
*All substitutes listed for the oats should work just fine! But you don’t necessarily need this ingredient to end up with a yummy melt cheese. I just love how creamy the cheese gets when it’s added. If you do omit this ingredient, I recommend only doing 2 cups water in the recipe instead of 3, so that the cheese doesn’t get too watery.
**Each mushroom powder or seasoning packet is not made equal. I learned this the hard way. Feel free to experiment with different mushroom powders, but be warned that some are extremely bitter or do not taste good. For those of you experimenting, Reishi mushroom powder is probably the worst and most bitter one I have tried, haha!
- Prep Time: 10
- Cook Time: 10