Plant-Based Cheese Bread

This plant-based pull apart cheese bread makes a great appetizer or side dish.

Made with a delicious melty cheese from cashews and plant-based milk using the NutraMilk. A definite crowd-pleaser! Give it a try!

INGREDIENTS

For vegan cheese bread

• 1 large round loaf sourdough boule
• 1 stick vegan butter - melted (½ cup)
• 3 cloves garlic - minced
• 3 tbps. parsley - minced (plus more for topping)
• 1 melty vegan cheese recipe

For vegan melty cheese recipe

• 1 ½ cups unsweetened plant-based milk made with the NutraMilk
• ½ cup raw unsalted cashews
• ¼ cup tapioca flour - no substitute and cannot be skipped
• ¼ cup refined coconut oil - optional, but gives this cheese that soft, velvety mouth feel
• 2 tsp lemon juice
• 1 tsp salt

INSTRUCTIONS

Prepare the vegan melty cheese and set aside:

• Soak the cashews in hot boiling water for 5-10 minutes, then drain when softened.
• Add all ingredients to the NutraMilk and process until completely smooth.

• Pour into a small saucepan over medium heat and whisk frequently until thick.

• Store leftovers in the refrigerator in an airtight jar or container for up to 5 days. Reheat in the microwave until soft again.

Prepare bread:

• Preheat the oven to 350 degrees, Fahrenheit.
• Using a long, thin serrated knife, slice the sour dough bread into 1 inch slices down to the bottom of the bread. Be careful not to slice through the bottom crust - we want the bread to stay intact.
• Turn the bread and make slices down to the bottom of the bread again to make about 1 inch cubes. Again, slice just to the bottom, but not through it!
• In a small bowl, mix together the melted vegan butter, minced garlic, and minced fresh parsley.
• Using a pastry brush, liberally brush the vegan garlic butter between all the slices of bread.

• Transfer the melty vegan cheese to a reusable decorating piping bag or a large gallon ziplock with corner snipped off and pipe the mozzarella cheese in between all the slices of bread. See photos for reference.
• Finally, wrap loaf in tin foil and place on baking sheet. Bake for 15-20 minutes wrapped in foil. Then bake an additional 10 minutes without foil.

• Top with fresh parsley and serve immediately.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Home-Cooked Roots.