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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 3 |
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Directions: Process all ingredients in a blender for several
minutes until very smooth.
Pour into a saucepan and cook over medium heat,
stirring constantly, until very thick and smooth.
Pack into a lightly oiled, 3 cup rectangular mold,
loaf pan, or other small, rectangular conainer and
cool. For round slices, pack into a small, straight
sided, cylindrical container. Cool, cover and chill
overnight. To serve, turn out of the mold and
carefully slice. Store leftovers in the refrigerator.
Per 2 tb serving: 38 cal; 2 g prot; 4 g carb 1 g fat
Variation: Smoky Provolone cheeze:
Prepare mozzarella cheese as directed but add, to
taste, during blending, your choice of 1/2 tb hickory
smoked nutritional yeast, 1/4-1/2 ts hickory salt, or
1/4 ts liquid smoke.
Note: This is a semi-soft "cheese" which may be used
just like dairy mozzarella, on pizza, in sandwiches,
in casseroles, or as a snack on crackers. It is
sliceable as well as spreadable.
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