🧀 Vegan Mozzarella Recipe 🧀
🧀 Does This Vegan Mozzarella Melt and Stretch?
Yes, this homemade vegan mozzarella is designed to melt and stretch beautifully, mimicking traditional dairy mozzarella. The key to its stretchiness lies in the use of tapioca starch, which gives the cheese its gooey, elastic texture when heated. Additionally, agar powder can be added for a firmer consistency, making it sliceable and ideal for various dishes.
🍕 Best Uses for This Vegan Mozzarella
This versatile vegan mozzarella is perfect for a variety of dishes:
- Pizza: Top your pizza with slices or dollops of this cheese for a melty, stretchy experience.
- Pasta Dishes: Incorporate it into lasagna, baked ziti, or stuffed shells for a creamy, cheesy layer.
- Grilled Cheese Sandwiches: Spread it between slices of bread and grill for a warm, melty sandwich.
- Caprese Salad: Slice it and pair with tomatoes and basil for a fresh, dairy-free twist on the classic salad.
- Quesadillas and Enchiladas: Use it as a filling for these dishes to add a cheesy element.
🍕 Best Uses for This Vegan Mozzarella
This versatile vegan mozzarella is perfect for a variety of dishes:
- Pizza: Top your pizza with slices or dollops of this cheese for a melty, stretchy experience.
🛒 Ingredients:
- 🥜 1 cup raw cashews (soaked for at least 4 hours or overnight)
- 🥥 ¾ cup canned full-fat coconut milk (for best texture)
- 💧 ¼ cup water
- 🧀 3 tbsp nutritional yeast
- 🌾 2 tbsp tapioca starch (for stretchiness)
- 🍋 1 tbsp lemon juice
- 🍎 1 tsp apple cider vinegar
- 🧄 ½ tsp garlic powder
- 🧅 ½ tsp onion powder
- 🧂 ½ tsp salt (or to taste)
- 🌿 ¼ tsp agar powder (optional, for firmer consistency)
- 🫒 1 tbsp olive oil (optional, for added richness)
👩🍳 Instructions:
- Soak the Cashews:
- 🥣 Place the cashews in a bowl and cover with water. Let them soak for at least 4 hours or overnight. For a quicker method, soak them in hot water for 20–30 minutes.
- Blend the Cashews:
- 🧼 Drain and rinse the soaked cashews. In a high-speed blender, combine the cashews, coconut milk, water, nutritional yeast, tapioca starch, lemon juice, apple cider vinegar, garlic powder, onion powder, and salt.
- 🌀 Blend until completely smooth and creamy. If the mixture is too thick, add a bit more water, one tablespoon at a time.
- Cook the Mixture:
- 🍳 Transfer the cashew mixture to a medium saucepan over medium heat. Stir constantly as the mixture begins to heat up.
- 🔥 After a few minutes, you’ll notice the mixture start to thicken. Once it reaches a gooey, stretchy consistency (about 5–7 minutes), turn down the heat and cook for another 2–3 minutes, making sure it is smooth and stretchy.
- 🧪 If you’re using agar powder for a firmer mozzarella, dissolve it in 2 tablespoons of hot water and add it to the mixture at this stage, continuing to stir until incorporated.
- Chill (Optional for Firm Mozzarella):
- 🧊 If you want to form the mozzarella into a solid ball or block, transfer the hot mixture into a bowl and allow it to cool to room temperature. Then cover it with plastic wrap and refrigerate for at least 2 hours, or until firmed up.
- Serve:
- 🍽️ Once it’s cooled, you can shape it into a ball or slice it into pieces, depending on how you want to use it. This vegan mozzarella is great for pizzas 🍕, pasta 🍝, sandwiches 🥪, or as a snack on its own.
Enjoy your homemade vegan mozzarella! 🧀💚