Have you ever passed the tapioca
starch at the grocery store and wondered what in the world people use it for?
Well, as it turns out, it can lend a key hand at making an awesome, meltable
vegan cheese that can be made on the stovetop, literally in minutes. The
cheese sort of resembles burrata, and has a great stretchy consistency,
thanks to the tapioca starch. Tapioca comes from cassava root, so it is
basically nothing more than a clean, plant-based stabilizer. I put it to the
test with some paquillo peppers, and came up with this healthful version of
the ubiquitous jalapeño popper. You can use paquillos, baby bells, jalapeños,
or other stuff-able small chile, just make sure you are ready for whatever
heat comes with whatever chile you choose. For example, a habanero would be
adorable, but so hot you might not enjoy the cheese part. Have fun!
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