Ingredients
- 1 cup of cooked cassava
- 1 cup of vegetable milk
- 6 tablespoons of sweet sprinkles
- 3 tbsp cornstarch
- Optional: 1 tbsp nutritional or brewer's yeast
- 1 tablespoon of vinegar
- 50 ml olive oil (or oil)
- Salt to taste
Steps
Step 1: Cook the cassava
Step 2: Put all the ingredients, except the oil, in a blender and blend until smooth
Step 3: Place the mixture in a saucepan and stir constantly over low heat, stirring until the dough is heavy and difficult to stir, between 10 and 20 minutes
Step 4: Turn off the heat, add the oil and mix until all the oil is incorporated into the dough
Step 5: Put it in a greased mold, press it well and put it in the fridge for 6 hours
Tips
1: Nutritional or beer yeast serves to taste
2: The more patience on the stove the better, 10 minutes is enough, but 20 is better
3: To help tighten the cheese, you can cover it with cling film and place a weight on top