I like the original recipe for oat cheese . But this is better. I added a healthy dose of fermented okara for texture and got a smooth, creamier textured product with a tangy flavor sans the lemon juice and tahini in the original recipe. I also use less water than the original recipe and leave out the cornstarch.
It softens when you heat it and makes a very convincing vegan grilled cheese sandwich. Stir into cooked pasta, put bread crumbs on top and bake 20 minutes for vegan mac n cheese. Slice and layer in a vegan lasagna. Freeze and grate over vegan pizza before baking. Heat and add chopped jalapeño; pour over chips for vegan nachos
Put in blender carafe1/2 cup fermented okara paste 1/2 cup rolled oats 1/4 cup (or less) nutritional yeast 1 tbs paprika 2 tsp garlic powder 1 tsp salt (or less) 1 cup water. Blend until super smooth. Pour mixture into a saucepan over med heat. add 1 cup water to blender carafe to rinse the blender and pour that in the saucepan, too (no waste). Simmer, stirring constantly until very thick and holds it's shape. 10-15 minutes or longer. Pour into mold and chill. Turn out for slicing, freeze for grating, spoon for sauces.