{"id":2506,"date":"2017-08-14T13:37:00","date_gmt":"2017-08-14T11:37:00","guid":{"rendered":"https:\/\/holavegan.theblogpress.com\/?post_type=recipe&p=2506"},"modified":"2026-04-13T06:15:55","modified_gmt":"2026-04-13T09:15:55","slug":"doble-queso","status":"publish","type":"post","link":"https:\/\/holavegan.com\/en\/doble-queso\/","title":{"rendered":"Doble queso: MAC & CHEESE Y MUZZARELLA"},"content":{"rendered":"

\"pizza<\/p>\n

Qui\u00e9n por ac\u00e1 ama la pizza con mucho queso?<\/h5>\n

Ay mam\u00e1, hace falta que les diga lo buena que queda esta mozzarella de casta\u00f1as de caj\u00fa y batata? O les alcanza con ver esta imagen? EEEEEEEHHHH???
\nY eso no es todo! Saben por qu\u00e9 le puse de t\u00edtulo a esta receta “DOBLE queso”? Pues porque transform\u00e9 una salsa de queso en una incre\u00edble mozzarella agregando un paso. Es decir, es una receta que sirve para 2 cosas, la salsa, por si misma, para pastas, lasagna, vegetales y lo que les guste comer con salsa de queso y la mozzarella, bueno, para pizzas, empanadas, quesadillas, tostados y lo que les guste comer con mozzarella.<\/p>\n

Salsa de queso!<\/h6>\n

Primero vamos a preparar la salsa, cuya base son las casta\u00f1as de caj\u00fa o anacardos. El color amarillento se lo otorga la batata, pero OJO, que hay diferentes batatas. Si viv\u00eds en Argentina, probablemente consigas esa batata de c\u00e1scara roja y carne amarillenta (no puedo explicarles lo que extra\u00f1o estas batatas, ya que donde yo vivo, no se consiguen) en donde yo vivo las batatas son de c\u00e1scara roja y carne naranja fuerte, casi como una zanahoria. Son muy dulces y la textura es m\u00e1s parecida a un zapallo.<\/p>\n

Pueden probar hacerlo con el tipo de batata que consigan, lo que si, no se asusten si no les queda del mismo color que mi salsa. Tambi\u00e9n pueden reemplazar la batata por zapallo o por zanahoria o no usarla directamente. Yo la us\u00e9 porque quer\u00eda darle color a la salsa y porque quer\u00eda tambi\u00e9n incorporar un vegetal, que no sea solo frutos secos. Por otro lado, queda m\u00e1s liviana y le da un toque dulz\u00f3n que me gusta mucho.<\/p>\n

\"salsa<\/p>\n

Las casta\u00f1as de caj\u00fa las dej\u00e9 en remojo un buen rato con agua tibia, no hace falta dejarlas toda la noche, si lo pueden hacer, mejor, porque van a quedar m\u00e1s blanditas, pero si no, las remojan en agua tibia por una hora aproximadamente y ya.<\/p>\n

\"salsa<\/p>\n

Como l\u00edquido para hacer m\u00e1s liviana esta salsa pueden usar tanto agua como leche vegetal, si as\u00ed lo desean, yo us\u00e9 agua, porque las casta\u00f1as ya aportan suficiente cremosidad. Pero si tienen una leche vegetal sin endulzar que quieren usar, adelante!<\/p>\n

Los sabores, son opcionales. Yo us\u00e9 levadura nutricional, sal rosada, pimienta blanca, levadura sabor queso y jugo de lim\u00f3n. Si te gusta el ajo en polvo tambi\u00e9n lo \u00a0pod\u00e9s usar, la pimienta negra, alguna sal ahumada o alguna arom\u00e1tica que te agrade, pues adentro!<\/p>\n

Bien, la salsa la us\u00e9 para comer con una rica pasta al dente, es muy untuosa y densa. Si te gusta m\u00e1s floja pod\u00e9s agregar m\u00e1s agua o incluso un poco del agua donde est\u00e1s hirviendo la pasta.<\/p>\n

\"mac<\/p>\n

Mmmmmmmmmmm…<\/h6>\n

\"mac<\/p>\n

Mozzarella!<\/h5>\n

Ahora bien, para transformar esta espectacular crema de queso en mozzarella, solo hay que agregar f\u00e9cula de mandioca (tambi\u00e9n llamada almid\u00f3n de tapioca) y llevarla a hervor por 5 minutos. Listo! Vas a ver que se transforma en queso derretido con textura “chiclosa”.<\/p>\n

Esta mozzarella la us\u00e9 para rellenar una “pizza honda”, se trata de hacer una especie de plato hondo con masa de pizza y ponerle mucho relleno. Yo us\u00e9 hongos grillados, espinaca, salsa de tomate, aceitunas y TONELADAS de mi mozzarella de caj\u00fa.<\/p>\n

\"pizza<\/p>\n

Doble queso, una misma receta de queso, que sirve para dos usos diferentes.<\/p>\n

\"pizza<\/p>\n

Derrite, gratina y tiene textura de queso!<\/p>\n

\"pizza<\/p>\n

Si llegaste hasta ac\u00e1, vas a querer la receta, no?<\/p>\n

<\/div>
\n
\n
\n
\"\"<\/div>\n <\/div>\n \n
\n <\/g><\/svg><\/span> <\/a>\n <\/path><\/g><\/svg><\/span> <\/a>\n <\/div>\n <\/div>\n \n
\n \n

Doble queso<\/h2>\n
Una salsa cremosa de queso que se transforma en mozzarella<\/div>\n <\/div>\n \n
\n \n \n <\/div>\n \n
\n \n

Ingredients<\/h3>

Para la salsa de queso<\/h4>
  • 1<\/span> taza<\/span> casta\u00f1as de caj\u00fa<\/span> (remojadas en agua tibia durante 1 hora)<\/span><\/li>
  • 2<\/span> tazas<\/span> Agua<\/span> (si est\u00e1 demasiado espesa agregar un poco m\u00e1s, debe quedar como una crema liviana)<\/span><\/li>
  • 1<\/span> cdita.<\/span> Sal marina<\/span><\/li>
  • 3<\/span> cdas.<\/span> levadura nutricional<\/span><\/li>
  • 1<\/span> cda.<\/span> levadura sabor queso<\/span><\/li>
  • 1<\/span> cda.<\/span> jugo de lim\u00f3n<\/span><\/li>
  • 1<\/span> batata cocida<\/span> (opcional, ver detalles en el post)<\/span><\/li><\/ul><\/div>

    Para transformar la salsa en mozzarella<\/h4>
    • 3<\/span> cdas. colmadas<\/span> f\u00e9cula de mandioca<\/span><\/li>
    • 1\/2<\/span> taza<\/span> Agua<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
      \n

      Instructions<\/h3>

      Para la salsa de queso<\/h4>
      • Si vas a usar la batata (o zanahoria o zapallo) cortar en rodajas, envolver en papel para horno y cocinar en el horno hasta que est\u00e9 tierna<\/div><\/li>
      • Colar las casta\u00f1as, colocarlas en el vaso de la licuadora junto con el resto de los ingredientes, licuar<\/div><\/li>
      • Si la mezcla est\u00e1 muy densa, agregar un poco m\u00e1s de agua, debe fluir en la licuadora, la consistencia es de una crema liviana, ni muy l\u00edquida, ni demasiado densa<\/div><\/li>
      • Utilizar como cualquier salsa, con pastas, para gratinar vegetales grillados, en ensaladas, etc.<\/div><\/li><\/ul><\/div>

        Para transformar la salsa en mozzarella<\/h4>
        • Colocar la salsa en una cacerola y llevar al fuego moderado<\/div><\/li>
        • En un bol, mezclar el agua con la f\u00e9cula de mandioca hasta unificar<\/div><\/li>
        • Agregar la mezcla de f\u00e9cula a la cacerola con la salsa de queso, mezclar con batidor de alambre<\/div><\/li>
        • Seguir mezclando en\u00e9rgicamente por unos 5 minutos, hasta que la mezcla se torne \"chiclosa\" con textura de queso derretido<\/div><\/li>
        • Apagar el fuego y utilizar en pizzas, lasagna, tostados, quesadillas, etc.<\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n <\/div>\n \n

          Notes<\/h3>
          Tanto la salsa como la mozzarella, se pueden guardar en la heladera hasta 5 d\u00edas.<\/span><\/div><\/div>\n \n
          \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

          Qui\u00e9n por ac\u00e1 ama la pizza con mucho queso? Ay mam\u00e1, hace falta que les diga lo buena que queda esta mozzarella de casta\u00f1as de caj\u00fa y batata? O les alcanza con ver esta imagen? EEEEEEEHHHH??? Y eso no es todo! Saben por qu\u00e9 le puse de t\u00edtulo a esta receta “DOBLE queso”? Pues porque …<\/p>","protected":false},"author":3,"featured_media":2510,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_primary_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":1031,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[5408,288,297,5407,5411,307,5413,315],"tags":[1259,1529,1676,2008,2120,2327,2706],"class_list":["post-2506","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-el-mundo-sin-lacteos","category-favoritas","category-ideas","category-para-comer-todos-los-dias","category-para-compartir","category-pasta-2","category-quesos","category-recetas","tag-gratina","tag-macandcheese","tag-mozzarella","tag-pizza","tag-queso","tag-salsa-de-queso","tag-vegan-mozzarella"],"yoast_head":"\nDoble queso: MAC & CHEESE Y MUZZARELLA - Hola Vegan<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Doble queso: MAC & CHEESE Y MUZZARELLA - Hola Vegan\" \/>\n<meta property=\"og:description\" content=\"Qui\u00e9n por ac\u00e1 ama la pizza con mucho queso? 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Ay mam\u00e1, hace falta que les diga lo buena que queda esta mozzarella de casta\u00f1as de caj\u00fa y batata? O les alcanza con ver esta imagen? EEEEEEEHHHH??? Y eso no es todo! Saben por qu\u00e9 le puse de t\u00edtulo a esta receta “DOBLE queso”? 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