Smoked Vegan Melting Cheese with Cannellini Beans

Ingredients

• 110 g cooked cannellini beans (drained)
• 250 g full-bodied plant milk (unsweetened; nutrition estimate assumes unsweetened soy milk)
• 1 tbsp lemon juice
• 1 tbsp tapioca starch (use tapioca, not another starch)
• 2 tbsp extra-virgin olive oil
• salt (1 generous pinch)
• garlic powder (1 pinch, to taste)
• 2 drops liquid smoke flavouring (optional; add after cooking)

Steps

1. 1

   Put the cannellini beans, plant milk, lemon juice, tapioca starch, olive oil, salt, and garlic powder in a blender. Blend until completely smooth, keeping the liquid smoke flavouring aside.

2. 2

   Pour the blended mixture into a saucepan and cook on the stove for a few minutes, stirring constantly. It starts thin and thickens quickly; keep scraping the bottom of the pan so it does not catch. Cook until thick, glossy, and stretchy like fondue. The video notes this takes about 3 minutes.

3. 3

   If using the liquid smoke, stir 2 drops into the cooked cheese after cooking; the source notes that 2 drops are enough.

4. 4

   Let the cheese cool slightly until lukewarm before using. Spread it on toast or use it wherever you want a melting cheese.

Notes

Store in a closed container in the refrigerator and use within 3 days; it firms as it cools. The recipe calls for full-bodied unsweetened plant milk without specifying a variety; the nutrition estimate assumes unsweetened soy milk. In the video, bread is toasted in a little oil in a pan while the cheese cools, but no oil quantity is given. The stated total time is 20 minutes although prep and cook times sum to 10 minutes.

Nutrition per serving

• vegan
• dairy-free
• gluten-free
• sauce
• stovetop
• quick
• spread