Stretchy Jeeze [vegan cheese]
¾ c. coconut milk*
3 tbs. nutritional yeast
2 tbs. tapioca flour
½ tsp. dijon
½ tsp. salt
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp. aji amarillo powder**
*If using thick coconut milk, dilute with ¼ c. water
**It's not a lot, but aji amarillo really packs a delicious punch of flavor for this, if you can find it it is well worth it.
Whisk all ingredients together in a small saucepan and turn heat to medium low.
Using a spatula and stirring constantly, cook over low heat until stretchy. This recipe is super easy, and hard to fail! If you cook the vegan cheese too far, just add a little more water and cook until you reach the consistency desired.
If not using right away, scoop into a tupperware and refrigerate. Lasts up to 6 days in the fridge, or 1 month in the freezer.
See below for ideas of how to use!
This recipe is super versatile. I have used it multiple ways, and been pleased with the results each time:
Grilled “cheese”: You can use the jeeze straight from cooking or from chilled, simply spread generously on one side of bread, and pan fry as you normally would. Jeeze should get warm and gooey again as the grilled “cheese” cooks.
Nachos: Use straight from cooking, drizzled on top of hot chips + toppings, OR drizzle on chips and bake at 350° for 15-20 minutes. You can also dice chilled jeeze and sprinkle over chips, and then place in the oven at 350° and bake for 20 minutes.
Quesadilla: As with grilled “cheese” above, either spread on tortilla straight from cooking or after chilling. Jeeze will get warm and gooey again as the quesadilla cooks.
Pan-fried “cheese”: This is one of my favorite recipes! If you like queso frito or halloumi, you should be pleased with how well this works. After cooking jeeze, scoop into a small plastic container (takeout containers work great). Refrigerate until set, at least 3 hours. When fully set, jeeze should come out of the container easily in one piece. Slice into pieces, as large or small as you like. I like cutting them into pieces about 1”x1.5”. Add some olive oil to a pan over medium heat, and place jeeze pieces in pan. Cook until crispy on one side (about 2-3 minutes), flip, and repeat. Makes a great snack with crackers, veggies, or chips!
Deep-fried jeeze sticks: I haven’t tried battering and deep frying yet but PLEASE SOMEONE TRY THIS. I think it should work if you freeze the jeeze first.