Servings: 8 people
Calories: 105.3675kcal
Cost: $10
Equipment
- 1 Sauce pan
- 1 Wooden Spoon
- 1 Stainless Steel Measuring Cups
- 1 Stainless Steel Magnetic Measuring Spoon Set Dual Sided
Ingredients
- 1 can full fat coconut milk
- ½ tsp finely ground unrefined salt
- 1.5 to 2 tsp fresh lemon juice or raw apple cider vinegar
- 1.5 tsp extra virgin olive oil
- 7 tbsp tapioca flour
- 4.5 tbsp water
- 2 tbsp nutritional yeast optional
Instructions
- In a small saucepan, whisk together the coconut milk, salt, lemon juice and olive oil and heat over medium heat until the oil melts and the mixture starts to boil. Turn down to a low heat.
- Add the nutritional yeast for an extra cheesy flavour but it's not required.
- Mix the tapioca flour and water together in a small bowl and whisk to form a slurry. Ensure that all the tapioca has dissolved.
- While stirring the mixture rapidly, pour the tapioca flour slurry into the pan and keep stirring until it thickens and starts to look like mozzarella cheese and becomes thick.
- It will look like a big pot of melted cheese, as it should, once it is done cooking.
- Transfer to a glass container with a lid. Use a spatula to help remove it from the pan. It is extremely sticky and may not pour easily. Allow it to cool in the refrigerator until set, about 2 hours
Nutrition
Calories: 105.3675kcal | Carbohydrates: 6.55g | Protein: 1.0275g | Fat: 10.9463g | Saturated Fat: 9.1375g | Polyunsaturated Fat: 0.1913g | Monounsaturated Fat: 0.9875g | Sodium: 154.2788mg | Potassium: 105.7812mg | Sugar: 0.2537g | Vitamin C: 0.4775mg | Calcium: 9.1025mg | Iron: 1.5837mg
Tried this recipe?Let us know how it was!