Thank you so much for this recipe!!! It is so easy to make and delicious. I happened to have all of the ingredients on hand, so I made the liquid version today. Due to the konjac powder, the consistency is just perfect for pizzas or quesadillas. It is just so smooth and creamy. I used a Nutribullet for blending, and was able to skip the cashew milk straining step, making it that much easier to make. This is a real "keeper" vegan cheese recipe to make frequently. Thank you again for creating this recipe.
Thank you so much for this recipe!!! It is so easy to make and delicious. I happened to have all of the ingredients on hand, so I made the liquid version today. Due to the konjac powder, the consistency is just perfect for pizzas or quesadillas. It is just so smooth and creamy. I used a Nutribullet for blending, and was able to skip the cashew milk straining step, making it that much easier to make. This is a real "keeper" vegan cheese recipe to make frequently. Thank you again for creating this recipe.
@@sandrahodson I am so happy you really liked this recipe! It was so interesting that you used a Nutribullet!
I love the taste of this!!!! The balls (rather than the liquid form) make the pizzas seem high end...like Planta restaurant!!!
Glad you love it! It is amazing on pizza!
🤩🤩🤩 THANK YOU!!!
You're welcome!
Please do a video on how to ferment cashew milk please.
I'll have to get Mike on that!