Introduction: Explore the art of making your own vegan mozzarella cheese at home with this detailed recipe. Perfect for those who follow a plant-based diet or are looking to reduce dairy intake, this cheese alternative is crafted from wholesome ingredients and offers a melt-in-your-mouth texture that’s ideal for pizzas, sandwiches, and more. Embrace the versatility and creativity of plant-based cooking with this satisfying recipe.

Ingredients:

  • 1 cup raw cashews, soaked in water for at least 4 hours or overnight
  • 1 ½ cups water
  • 2 tbsp tapioca starch
  • 2 tbsp nutritional yeast
  • 1 tbsp refined coconut oil
  • 1 tbsp apple cider vinegar
  • 1 ½ tsp agar powder
  • 1 tsp salt
  • ½ tsp garlic powder (optional)

Instructions:

  1. Prepare Cashews:
    • Drain and rinse the soaked cashews thoroughly. This step ensures a creamy texture for the cheese.
  2. Blend Ingredients:
    • In a high-speed blender, combine the soaked cashews, water, tapioca starch, nutritional yeast, coconut oil, apple cider vinegar, agar powder, salt, and garlic powder if using. Blend until smooth and creamy, scraping down the sides of the blender as needed.
  3. Cook the Mixture:
    • Transfer the blended mixture to a saucepan and place over medium heat. Continuously stir with a whisk or spoon as the mixture heats up. It will start to thicken and become stretchy due to the tapioca starch and agar powder. This process usually takes about 5-7 minutes.
  4. Form the Cheese:
    • Once the mixture has thickened to a stretchy consistency, remove from heat. Quickly pour the mixture into silicone molds or a container lined with parchment paper. Smooth out the top with a spatula.
  5. Chill and Set:
    • Allow the cheese to cool at room temperature for about 30 minutes, then transfer to the refrigerator to set for at least 2 hours, or until firm.
  6. Slice and Serve:
    • Once the vegan mozzarella cheese has set, carefully remove it from the molds or container. It should have a firm texture that can be sliced or grated as desired. Use it immediately or store it in an airtight container in the refrigerator for up to one week.

Introduction: Explore the art of making your own vegan mozzarella cheese at home with this detailed recipe. Perfect for those who follow a plant-based diet or are looking to reduce dairy intake, this cheese alternative is crafted from wholesome ingredients and offers a melt-in-your-mouth texture that’s ideal for pizzas, sandwiches, and more. Embrace the versatility and creativity of plant-based cooking with this satisfying recipe.

Ingredients:

  • 1 cup raw cashews, soaked in water for at least 4 hours or overnight
  • 1 ½ cups water
  • 2 tbsp tapioca starch
  • 2 tbsp nutritional yeast
  • 1 tbsp refined coconut oil
  • 1 tbsp apple cider vinegar
  • 1 ½ tsp agar powder
  • 1 tsp salt
  • ½ tsp garlic powder (optional)

Instructions:

  1. Prepare Cashews:
    • Drain and rinse the soaked cashews thoroughly. This step ensures a creamy texture for the cheese.
  2. Blend Ingredients:
    • In a high-speed blender, combine the soaked cashews, water, tapioca starch, nutritional yeast, coconut oil, apple cider vinegar, agar powder, salt, and garlic powder if using. Blend until smooth and creamy, scraping down the sides of the blender as needed.
  3. Cook the Mixture:
    • Transfer the blended mixture to a saucepan and place over medium heat. Continuously stir with a whisk or spoon as the mixture heats up. It will start to thicken and become stretchy due to the tapioca starch and agar powder. This process usually takes about 5-7 minutes.
  4. Form the Cheese:
    • Once the mixture has thickened to a stretchy consistency, remove from heat. Quickly pour the mixture into silicone molds or a container lined with parchment paper. Smooth out the top with a spatula.
  5. Chill and Set:
    • Allow the cheese to cool at room temperature for about 30 minutes, then transfer to the refrigerator to set for at least 2 hours, or until firm.
  6. Slice and Serve:
    • Once the vegan mozzarella cheese has set, carefully remove it from the molds or container. It should have a firm texture that can be sliced or grated as desired. Use it immediately or store it in an airtight container in the refrigerator for up to one week.

Nutritional Information:

  • Calories: 120 kcal
  • Protein: 4g
  • Carbohydrates: 8g
  • Fat: 8g
  • Fiber: 1g

Smart Points (Weight Watchers): 4 SP per serving

Tips for Success:

  • To achieve the best texture, ensure the agar powder is fully dissolved during cooking. Agar sets quickly once it cools, so work efficiently when pouring the mixture into molds.
  • For a smokier flavor, add a pinch of smoked paprika or liquid smoke to the blended mixture before cooking.
  • Customize your vegan mozzarella by incorporating herbs like basil or oregano into the mixture for added flavor.

Conclusion: Creating your own vegan mozzarella cheese opens up a world of culinary possibilities, allowing you to enjoy your favorite dishes with a dairy-free twist. Whether you’re melting it on a pizza, layering it in lasagna, or simply enjoying it on crackers, this homemade cheese alternative delivers on both taste and texture. Experiment with different flavors and applications to discover how versatile and delicious plant-based cooking can be. Embrace the simplicity and satisfaction of crafting your own vegan mozzarella cheese at home.