Description
This Vegan Mozzarella is a game-changer for anyone embracing a plant-based lifestyle or looking to reduce dairy intake. It melts beautifully, stretches impressively, and offers a satisfying salty, tangy flavor that rivals traditional mozzarella. Perfect for pizzas, pastas, and even cold sandwiches, this mozzarella is versatile and delightful.
Ingredients
1/2 cup raw cashews OR 1/2 cup silken tofu
4 tablespoons tapioca starch (also called tapioca flour)
1 1/2 tablespoons kappa carrageenan*
2 tablespoons nutritional yeast
1 1/2 teaspoons salt
4 tablespoons refined coconut oil (no coconut flavor)
1 tablespoon lemon juice
1 tablespoon apple cider vinegar, or more lemon juice
1 1/2 cups boiling hot water
Instructions
Bring 2 cups of water to a boil. Pour the hot water over the cashews and let soak for 5 minutes, then drain and discard the water. Set aside.
Prepare a clean container that can hold about 3 cups, preferably glass.
Heat 1 1/2 cups of water until boiling.
In a high-powered blender, add soaked cashews (or tofu), tapioca starch, kappa carrageenan, nutritional yeast, salt, coconut oil, lemon juice, and apple cider vinegar.
Carefully pour in the boiling water, immediately cover, and blend until smooth, about a minute.
Quickly pour the cheese into the prepared container as it hardens fast.
Chill in the refrigerator, uncovered, for 1-2 hours until solid.
Remove from container, slice, shred, or store wrapped in paper towels in a ziplock bag for a drier texture.
- Prep Time: 15 minutes
- Cook Time: 2 hours
Nutrition
- Calories: 150