MOZZARELLA CHEESE’ (PALEO, AIP, DAIRY-FREE)

The three blind mice had long since returned from their sojourn to the moon, and had fallen into dire straits regarding their alternative cheese exploits. They had munched their way through just about every single variety of conventional cheese on the planet – everything from camembert to halloumi, feta to cotija – and just couldn’t forget the memory of delectable moon cheese with its far-out extraterrestrial qualities. They had had a taste of the universe and wanted more.

INGREDIENTS

• 1 cup boiled/cooked cassava/yucca (after blended)
• ½ container (~3 tbs) coconut cream (or ½ c cream from coconut milk + 2 tb coconut oil); if you can't do coconut, try beef tallow
• 1-1.5 tsps sea salt (season to taste)
• 1-1.5 tsps apple cider vinegar (ditto) or lemon juice
• 1 tb grassfed gelatin (omit or sub agar agar for V)

INSTRUCTIONS

1. Blend cooked cassava with an immersion blender or food processor until very smooth (will be quite sticky - it's easier to do this while the cassava is still warm).
2. Add coconut cream, sea salt, and ACV/lemon and blend until well-incorporated.

for full instruction please see : www.flashfictionkitchen.com

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