Cold Weather! Make Your Own Vegan "Soy Milk Cheese White Sauce" One-pot Stew To Warm Your Stomach And Heart

The weather is getting colder, and I really want to eat some hot food to warm up my body! Japanese vegan chef Mariko shares a homemade mashed cheese, which is especially suitable for cooking a pot of creamy stew in cold weather, and can also be used as a substitute for white sauce to cook various dishes.

Slurried mozzarella cheese is gluten-free and vegan. It is thick and thick when first made, solidifies after freezing, and can be stored in the freezer for about 1 month; Sisi sprinkled on the dishes.

4 tablespoons of white jade flour (Japanese glutinous rice flour), 300ml of pure soy milk without additives, 2 tablespoons of unflavored coconut oil (heat until melted), 1 tablespoon of olive oil, 1 teaspoon of nutritional yeast, 1.5 tablespoons of white miso spoon, 2 tsp lemon juice, slightly less than 1/2 tsp salt

1. Put the white jade powder into a food processor or blender and blend it into a fine powder. Then pour in the other ingredients and mix evenly until a smooth texture. 2. Put step 1 into the pot, in order to prevent the white jade powder from clumping, use a spatula to stir while slowly heating it over low heat. When it starts to boil a little, continue to heat for a few more minutes and beat with a whisk until the whole is thick and shiny. 3. When finished, it can be used as a dip or sauce, or when making creative dishes.

1. If you want to freeze it, please let the cheese cool first, and then put it in a container lined with plastic wrap. 2. Can be sliced ​​after freezing, orIt is used for shredding with a cheese planer. 3. It is also convenient to freeze directly in the soy milk carton cut in half.

Use thick mozzarella cheese instead of white sauce or cooking cubes for a creamy stew of its own.

180g melted mozzarella cheese, 250ml pure soy milk without additives, 1 tablespoon white miso, 1 tablespoon white jade powder

1 tbsp butter or olive oil, 1 peeled potato (cut into bite size), 1 peeled carrot (cut into pieces), 1/2 peeled onion (cut into pieces), 300ml water, 50ml white wine, 2 bay leaves, appropriate amount of maple syrup, a little nutmeg, 1/2 tsp salt, a little pepper, a little basil (chopped)

1. Put the cream in a pot, heat it over medium heat until melted, add the potatoes, carrots and onions and fry. 2. Sauté until the onions are translucent, add water, white wine, and bay leaves. Cover and simmer for 10 minutes, until all the ingredients in the pot are tender. 3. Put ingredients A into the blender and blend until smooth and smooth. 4. After removing the bay leaves, pour step 3 into the pot and mix well. Continue to cook for a few minutes, and once the stew thickens, add maple syrup, nutmeg, salt, and pepper to taste. 5. When done, transfer to a bowl, sprinkle with chopped basil and you're done.

◎ This articleExcerpted from / "Vegan Cheese" ◎ Image source / Provided by Taiwan Guangsha Audio Book Co., Ltd.

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