Vegan Caciotta

Ingredients

• 200 g cashews (Soaked in hot water for about 1 hour, then drained)
• 300 g silken tofu
• 50 g unsweetened soy milk
• 25 g nutritional yeast
• 80 g cornstarch
• 3 tbsp extra virgin olive oil (Can be left out)
• 1 lemon (Use juice and pulp)
• 6 g salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 3 tbsp oil (A drizzle, enough to grease the bowls well)
• paprika (A pinch; sweet or smoked, to taste; for coating)
• dried oregano (A pinch, to taste; for coating)

Steps

1. 1

   Soak the cashews in hot water for about 1 hour, or until very soft. Drain them.

2. 2

   Put the cashews, silken tofu, soy milk, nutritional yeast, cornstarch, olive oil, lemon juice and pulp, salt, black pepper, and garlic powder in a blender. Blend until very smooth. A good blender is sufficient; it does not need to be especially powerful.

3. 3

   Pour the blended mixture into a non-stick pan. Cook over medium heat; it will begin to thicken, form lumps, and stick to the pan.

4. 4

   Keep stirring with a spatula, scraping the mixture and any skin forming on the bottom of the pan. Continue for about 8 minutes, until the mixture becomes compact and even, forms a firm dough, and comes away from the pan easily.

5. 5

   Divide the dough in two. Oil two small bowls well, press one portion into each bowl, and level the surfaces. Smaller bowls can be used to make more, smaller caciottas.

6. 6

   Cover the bowls and refrigerate for at least 1 day. For the best semi-aged result, wait 3 days.

7. 7

   To serve, turn the caciottas out of the bowls. Roll them in paprika, dried oregano, or a mixture of both until the entire surface is coated. Other dried herbs and spices can also be used.

Notes

Keep covered in the refrigerator. Best within 3 days; keeps for up to 5 days. Freezing is not recommended. Serve on its own or on a cheese board with fruit compotes, fresh fruit, nuts, and agave syrup. The source's nutrition estimate excludes the mould oil and coating spices. Its yield is 2 caciottas; the body notes that smaller bowls can make 1–4.

Nutrition per serving

• vegan
• dairy-free
• gluten-free
• cheese alternative
• chilled
• Italian
• meal prep