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From: Bryanna (
Subject: Re: ISO recipe for vegan fondue...
Date: August 13, 2004 at 12:44 pm PST

In Reply to: ISO recipe for vegan fondue... posted by Michelle on August 13, 2004 at 8:31 am:

Go to the Fondue variation at the bottom of this recipe:

BRYANNA'S MELTY CHEEZE makes about 1 and 1/4 c.
(soy-free; can be wheat-free)

This easy recipe is tastier than any commercial vegan cheese substitute, and much cheaper. (Also very low in calories and fat-- about 10 calories per T.!) You drizzle it hot over pizza or casseroles before baking. I think it's most appealing if you run it briefly under the broiler after baking, just enough to make it really bubbly, with a thin crust on top. If you want to use it on cold sandwiches, spread the cooled mixture onto the bread. (It's also good as a cracker spread.)

The "cheddar", "Jack", and "Gruyere" variations make great grilled cheeze sandwiches and quesadillas, used fresh or cooled, and can be used to make cheeze sauce, "rarebit", "fondue", and nacho sauce. The nutritional yeast adds protein and lots of B-complex vitamins, as well as cheesey flavor.


1 c. water
OPTIONAL: 1/4 c. Soymage vegan soy parmesan (this gives it a really cheesey kick!)
2-4 T. nutritional yeast flakes
2 T. cornstarch
1 T. white flour OR 2 and 1/2 tsp. white rice flour
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. garlic granules
2 T. water
1 T. oil

Place the water, optional soy parmesan, yeast, cornstarch, flour, lemon juice, salt, and garlic granules, in blender and blend until smooth. (YouÂ’ll need to blend it a little longer if you use the soy parmesan, and it may still be a bit grainy, but we didnÂ’t mind that.) Pour the mixture into a small saucepan or medium microwave-proof bowl or beaker. Stir over medium heat until it starts to thicken, then let bubble 30 seconds and whisk vigorously, OR (MICROWAVE OPTION) microwave on HIGH 2 minutes, whisk, then microwave at 50percent power (MEDIUM) for 2 minutes, and whisk again.

Whisk in the water and oil.

Drizzle immediately over pizza or other food and broil or bake until a skin forms on top; or refrigerate in a small rigid plastic covered container (round, square, rectanglular, or wedge-shaped in a storage container meant for a piece of pie) for up to a week. It will get quite firm upon chilling, but will still be spreadable. You can spread the firm cheeze on bread or quesadillas for grilling, or heat it to spread more thinly on casseroles, etc.. This keeps refrigerated for about one week.


Melty "Jack" Cheeze:
Use 4 T. yeast flakes. Omit the oil; instead, add 1 T. tahini to the blender mixture.

Melty "Gruyere" Cheeze:
Use 4 T. yeast flakes. Omit the oil and use only 1/4 tsp. salt. Add 1 T. tahini and 1 T. light miso (soy or chickpea) to the blended mixture.

Melty "Cheddar" Cheeze:
Use 1/3 c. nutritional yeast flakes and add 1/4 tsp. EACH paprika and mustard powder. Use only 1/4 tsp. salt and add 1 T. light (soy or chickpea) miso to the blended mixture. You can use carrot juice instead of water for more color, if you like.

Smoky Cheeze:
To the basic recipe or any of the above variations, add 1/8 tsp. liquid smoke.

"Blue" Cheeze (contains soy):
Omit oil and use only 1/4 tsp. salt. Add 1 T. tahini and 4 squares of white Chinese fermented beancurd (doufu-ru; purchase in a Chinese market) to the blended mixture.

Cheeze Sauce, Rarebit, or Fondue:
Add 1- 1 and 1/4 c. soymilk, dry white wine, or beer (can be dealcoholized) to any of the cheeze variations (try to use the Gruyere for fondue, and the "Cheddar" for Rarebit). You may add a pinch of nutmeg and white pepper. Taste for salt. You can add some chopped vegetarian "ham" or "Canadian back bacon", or soy bacon chips.

For a Nacho Sauce you can add drained canned black beans, chopped jalapeno or other chiles, chopped olives, a pinch of cumin, etc., using "Jack" or "Cheddar".

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