Are you ready to elevate your plant-based culinary game? Discover the creamy, dreamy world of Vegan Mozzarella that’s not only delicious but also soy-free! This easy-to-follow recipe will have you whipping up a luscious cheese alternative in just 25 minutes, making it perfect for topping your favorite pizzas, enhancing pasta dishes, or even enjoying as a dip. Say goodbye to store-bought options and hello to a homemade delight that’s packed with flavor and nutrition. Let’s dive into the simple steps to create your own vegan mozzarella that will impress even the most discerning cheese lovers!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup cashews
- 1/4 cup nutritional yeast
- 1/4 cup water
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon tapioca starch
Instructions
- Begin by soaking the cashews in water for at least 2 hours, or overnight if possible. This will help to soften them, making it easier to blend into a creamy texture. If you're short on time, you can soak them in hot water for about 15-20 minutes instead.
- After soaking, drain and rinse the cashews thoroughly under cold water to remove any excess salt or impurities.
- In a high-speed blender or food processor, combine the soaked cashews, nutritional yeast, water, lemon juice, garlic powder, and salt. Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed.
- In a small saucepan, add the tapioca starch and a little bit of water (about 1-2 tablespoons) to create a slurry. Stir well to dissolve the tapioca starch completely.
- Pour the blended cashew mixture into the saucepan with the tapioca slurry. Cook over medium heat, stirring constantly. The mixture will start to thicken and become stretchy, which is what you want for a mozzarella-like consistency.
- Continue to cook and stir for about 5-10 minutes, or until the mixture has thickened and is pulling away from the sides of the pan.
- Once the vegan mozzarella has reached the desired consistency, remove it from heat. You can use it immediately as a topping for pizzas, in pasta dishes, or as a dip. Alternatively, transfer it to a container and let it cool to room temperature before refrigerating.
- To serve, you can slice, shred, or melt the vegan mozzarella according to your preference. Enjoy your delicious, homemade vegan mozzarella!
Tips
- Soak for Success: For the best texture, soak your cashews for at least 2 hours, or overnight if you can. This softening process is crucial for achieving that creamy consistency. If you're in a rush, quick-soak in hot water for 15-20 minutes.
- Blend Thoroughly: When blending the cashew mixture, ensure it’s completely smooth. Scrape down the sides of the blender or food processor as needed to achieve a velvety texture.
- Watch the Heat: When cooking the mixture with the tapioca starch, keep the heat at medium and stir constantly. This helps prevent sticking and ensures an even, stretchy consistency.
- Customize Your Flavor: Feel free to experiment with additional spices or herbs, such as oregano or basil, to tailor the flavor to your liking. A pinch of red pepper flakes can add a delightful kick!
- Storage Tips: If you have leftovers, store the vegan mozzarella in an airtight container in the refrigerator. It can be sliced, shredded, or melted later for your culinary creations.
- Serving Suggestions: Use this vegan mozzarella as a pizza topping, in lasagna, or as a dip for fresh veggies. It’s versatile and can enhance a variety of dishes!
Nutrition Facts
Calories: 223kcal
Carbohydrates: 15g
Protein: 8g
Fat: 16g
Saturated Fat: g
Cholesterol: 0mg
