looks awesome! is the topping just silken tofu or did you make your own cheese out of it?
i’ve been using the miyoko’s liquid mozz and while it’s my favorite store bought pizza cheese, i would love a cheaper homemade option.
I just blended boxed mori-nu silken tofu with nooch, salt, white pepper, apple cider vinegar and poured it over. It doesn’t stretch but I think it tastes really good anyway. The carrot and flowers recipe is really good for stretchy if you want to spend the extra time https://www.carrotsandflowers.com/20-min-vegan-quesadillas-recipe/
What do you do to that silken tofu or is it as is?
I just blended boxed mori-nu silken tofu with nooch, salt, white pepper, apple cider vinegar and poured it over. It doesn’t stretch but I think it tastes really good anyway. The carrot and flowers recipe is really good for stretchy if you want to spend the extra time https://www.carrotsandflowers.com/20-min-vegan-quesadillas-recipe/
Unfortunately my Hexbear comrades can’t see content from other federated instances so this is my reply to another user.
I’m super impressed by how well tofu cheese (almost always silken tofu with a bit of processing similar to how you mentioned) does a better job of melting consistently than the non-vegan equivalent.
So often I would try to make cacio e pepe and all the cheese would seperate out and become unworkable. Tofu cheese has made Italian-style cooking so much easier, tastier and healthier.
