Author: Adapted from Gourmet Magazine and katiemorford.com
Serves: 3 to 4 as an entree, up to 6 as an hors d'oeuvre
Pumpkin can be prepared up to two hours before cooking. Adapted from Gourmet Magazine's Roast Pumpkin with Cheese "Fondue"
PLANT-BASED STRETCHY CHEESE
2 Tablespoons chopped shallot
1 cup (about 7 ounces) chopped Yukon Gold potato (you can leave the peel on if you have a
high-powered blender)
⅓ cup chopped yellow onion
¼ cup raw cashews (soaked if you want)*
¾ teaspoon sea salt
¼ teaspoon garlic, minced (about 1 medium-size clove)
4 Tablespoons unsalted butter or vegan butter
¼ teaspoon Dijon mustard
3 Tablespoons tapioca starch (arrowroot is next best choice, but otherwise no swaps- this is the key to the stretchiness)
1. In a medium-size saucepan, combine the chopped shallot, potato, onion, cashews and 1 cup of water and bring to a boil. Lower the heat to a simmer and cook, covered, for 15 minutes, or until vegetables are very soft.
2. Place the salt, garlic, butter, and mustard in a blender (preferably a high-powered one) or food processor. Add the softened vegetables and cooking water to the blender or food processor and process until perfectly smooth.
3. Transfer mixture back to saucepan and heat over medium-low heat. Whisk in tapioca starch until mixture is well combined and thickened, about 2 minutes. This is best used when it is freshly made. It will thicken more when it cools. Or if it has been refrigerated, use it like mozzarella cheese on a lasagna or Monterey Jack in a quesadilla or on a burger. Refrigerate and use within 5 days.
*you can swap raw cashew butter for the raw cashews and add to Step 2 instead.