Vegan Caciotta

Instructions

1. 1

   Soak the cashews in hot water for about an hour, or until well softened, then drain them.

   
2. 2

   Blend the cashews with the silken tofu, soy milk, nutritional yeast, cornstarch, olive oil, lemon juice and pulp, salt, pepper and garlic powder until very smooth. A good blender is enough; it does not need to be very powerful.

   
3. 3

   Pour the cream into a non-stick pan and cook over medium heat. It will start to thicken, forming lumps and sticking to the pan.

   
4. 4

   Keep stirring with a spatula, scraping off the skin that forms on the bottom. Little by little the mixture becomes compact and even; after about 8 minutes it is a firm dough that comes away from the pan easily.

   
5. 5

   Divide the dough in two and press each half into a well-oiled small bowl, levelling the surface.

   

   Tip: You can make one, two, three or even four caciottas: smaller bowls give more, smaller ones (the original post makes three).
6. 6

   Cover and refrigerate for at least 1 day. Waiting 3 days gives the best semi-aged result.

7. 7

   To serve, turn the caciottas out of the bowls and roll them in paprika, dried oregano or a mix of both until the whole surface is coated.

   

   Tip: The coating is up to you: other dried herbs and spices work too.