Melty. Stretchy. Gooey.... hmmm vegan mozzarella cheese that actually tastes like cheese, looks like cheese and melts like real cheese. And ..... unlike real cheese, this alternative is super healthy. Excited about this? Wait until you get to try it.
Think we might have a pizza night coming up. Or shall we make a grilled veggie and cheese toast or quesadilla? Options, options, options. I bet you are going to love this recipe too!
What's more. It is super easy to make. No fancy equipment or ingredients to make this vegan delight. Once your cashews are soaked, making vegan mozzarella cheese will take about 10 to 15 minutes from start to finish.
DIY VEGAN MOZZARELLA CHEESE 🧀
INGREDIENTS
1 cup raw cashew nuts, soaked
1/4 cup plain unsweetened coconut yogurt (homemade or store-bought)
1 1/2 tbsp lime juice
1/2 cup unsweetened nut milk of your choice
1/2 tsp sea salt, plus more to taste
2-4 Tbsp nutritional yeast (to add the cheese flavor)
3-4 Tbsp cornstarch (for the elasticity of the cheese)
FYI: CLICK HERE to learn how to make your own coconut yogurt.
DIRECTIONS
- Soak cashews overnight in water. If you forgot or cannot wait to try this recipe, soak them in very hot water for 1 hour.
- Drain and add cashews to a high-speed blender, along with all other ingredients and blend on high until smooth. Scrape down the sides of the blender as needed. Taste and adjust flavor to your liking. You can add more nutritional yeast for extra cheesiness, lemon juice to add acidity, or coconut yogurt for more creaminess.
- When ready (the mixture should be smooth and pourable), transfer to a small saucepan or pot and heat over medium-low heat while whisking constantly until the cheese thickens and becomes clumpy. After a while, it will start to come together and form a big ball.
- Remove from the heat and allow to cool before adding it to to a bowl.
- You can use it straight away or cover and store in the fridge like you would store normal cheese. If you want to keep it softer you can form small mozzarella balls and add them to a brine for storage.
ENJOY 🧀 🧀 🧀
FYI: For green smoothie tips, tricks, and recipes, download my FREE GREEN SMOOTHIE EBOOK HERE!
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600 AND HUAWEI Y9
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I can't belive that mozzarella cheese can be vegan! Thank you for recipe, I want ti try it some day)
No need for vegans to miss out on cheese. I hope you like it as much as we do. Thanks for stopping by!
You are welcome)))
Thanks, @amy-goodrich. I am really looking forward to trying this recipe. it looks fabulous
Thanks. Glad you like this one. Have a lovely day.
What’s the best way to store this?
I store it in an airtight container in the fridge. You could add some brine to preserve it longer.
I need to try this, perhaps while I'm visiting my daughter...she would love to know how to make this. Would arrowroot work as well ipo cornstarch? Hope all is well with you! :)
Sure any starch will do the trick. All good here I hope for you the same xxx
Yum! Can't go wrong with pizza or toast or quesadillas or anywhere else you can use this!
Hehe. Just made a flammkuchen with it. Yum... Vegan pizza coming up later this week.