Vegan Italian STRACCHINO CHEESE in Piadina Sandwich



Get the recipe for vegan stracchino cheese + vegan piadina:
→ Vegan stracchino: https://theplantbasedschool.com/vegan-stracchino/
→ Piadina flat-bread: https://theplantbasedschool.com/vegan-piadina/

Vegan stracchino is type of Italian cheese spread that can be prepared in 5 minutes and with an amazing result. You’ll end up with a spreadable cheese with a flavour and texture very similar to those of the classic Italian stracchino. Perfect to spread on bread, but even better to stuff a piadina stracchino and arugula.

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INGREDIENTS LIST
Vegan Stracchino Cheese
230 g (1 cups) soy milk unsweetened
30 g (2 tbsp) potato starch
10 g (⅔ tbsp) corn starch
10 g (1 tbsp) olive oil
10 g (1 tbsp) lemon juice
½ tbsp nutritional yeast
2 pinches salt
120 g (0.5 cups) soy yogurt unsweetened

Italian Piadina
300 g (2 cups) flour all-purpose or bread flour
150 g (0.6 cups) water warm
30 g (2 tbsp) olive oil extra virgin
5 g (0.8 tsp) salt

INSTRUCTIONS
Vegan Stracchino Cheese
– In a pot, add soy milk, potato starch, corn starch, olive oil, lemon juice, nutritional yeast, and salt. – — Stir with a whisk till there are no lumps.
– On medium heat, bring the liquid to a boil while stirring continuously. Keep stirring until the liquid becomes thick.
– Take off the heat, keep stirring vigorously for another minute, then add the soy yogurt and stir very well.
– You should see the ingredients relax and turn into a smooth, lightly stringy consistency. Your vegan stracchino is ready. Store in a bowl in the refrigerator for up to 5 days.

Piadina flat-bread
– In a bowl, add all the ingredients together and mix with a fork or with a spatula till everything comes together.
– Transfer the mixture on a worktop that you previously sprinkled with flour, and knead for 5 minutes until you have a smooth, soft but compact dough ball. Cover with a cloth and let rest for 15 to 30 minutes.
– Cut the dough in 4 equal pieces, then shape each piece into a ball. Cover the balls with a cloth to prevent them from drying and in the meantime start warming up a non-stick pan on low-medium heat.
– While the pan warms up you can flatten the first ball into a thin, round flat-bread (piadina). Rotate the dough often so that you get a regular round shape.
– You should aim for 3mm thick discs. That is 3/32 Inch or 0.12 Inches. Sprinkle the worktop and the dough with flour to prevent it from sticking.
– Cook the piadina on the hot non-stick pan. The pan should be hot, but the heat/flame should be low. Let cook for about 1.5 – 2 minutes on each side.
– When it’s cooked, put it on a plate in between a clean kitchen cloth. This will help preserve moisture. Repeat with the other flatbreads till you are done.
– Fill up with your favourite filling and enjoy! We use our vegan stracchino with arugula as a filling.

These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.

Contacts
️ Nico: nico@theplantbasedschool.com
️ Louise: louise@theplantbasedschool.com

Italia Plant Based
Filmed & Edited by Louise
Made with in our little Italian kitchen.
Nico & Louise 🙂

View original video by clicking here.

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