Vegan Steamed Rice Cheese

Instructions

1. Bring water to a boil in your steamer pot.
2. Put all the ingredients in the jar of your blender or food processor, and blend until completely smooth — no lumps or visible oil droplets.
3. Pour the cheese mixture into a glass or ceramic mold (a cereal bowl works well). Choose a mold tall enough to allow the mixture to bubble up during steaming.
4. Steam at a rolling boil for about 45 minutes.
5. After steaming, the cheese will still be quite soft — this is normal. If a thin layer of condensation dripped from the lid onto the cheese, drain it off carefully.
6. Let the cheese cool to room temperature, then cover and refrigerate overnight to firm up.
7. Once firm, release from the mold and store in a lidded container in the fridge.

Notes

• Do NOT use glutinous (sticky) rice flour — it will not set correctly. Use plain white rice flour.
• The cheese doesn't melt like dairy cheese, but softens when heated. For pizza or grilled cheese, slice or grate it thinly and put it directly on the sauce, under the other toppings.

Substitutions

• Substitute 1/3 cup (about 37 g) of the rice flour with tapioca starch for slightly better melting.
• Omit nutritional yeast if unavailable; add a small amount of white miso instead for savouriness.
• Apple cider vinegar works in place of white vinegar.
• Brown rice flour can be used but yields a grainier, less convincing texture.
• Neutral vegan shortening, firm vegan margarine, cacao butter, or palm oil can replace coconut oil.

Make-ahead

Tastes best after 1–2 days in the fridge as the flavour develops. Keeps in a lidded container for up to 2 weeks.