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Instructions
Step 1: Soak the Cashews
Start by soaking the cashews in water for at least 2 hours. If you’re in a hurry, you can quick-soak them by covering them with boiling water and letting them sit for 15–20 minutes. This step softens the cashews and makes them easier to blend, resulting in a smoother cheese texture.
Step 2: Blend the Ingredients
Once the cashews are softened, drain and rinse them. Add them to a high-speed blender along with the coconut milk (or plant-based milk of your choice), nutritional yeast, lemon juice, garlic powder, onion powder, salt, and water. Blend everything on high until completely smooth and creamy, scraping down the sides as needed.
Step 3: Add Tapioca Starch (for Stretchiness)
Add the tapioca starch to the blender and blend again until it’s well incorporated. Tapioca starch is the key to getting that gooey, stretchy mozzarella consistency when heated.
Step 4: Cook the Cheese Mixture
Transfer the blended mixture to a saucepan over medium heat. Stir continuously, and within a few minutes, the mixture will start to thicken and become more gel-like. Keep stirring to avoid any lumps, and cook for about 5-7 minutes. If you’re using agar powder for a firmer cheese, add it to the mixture at this stage and continue stirring until it fully dissolves.
Step 5: Test the Texture
Once the cheese has thickened to your desired consistency (it should be smooth, stretchy, and gooey), remove the saucepan from the heat. If you want a firmer texture, let the cheese cool for a few minutes, and it will continue to set as it cools.
Step 6: Serve and Enjoy!
Now that your vegan mozzarella cheese is ready, you can use it immediately or let it cool and set for a firmer, sliceable texture. Spread it over your pizza, toss it in a pasta dish, or enjoy it as a dip for crackers or veggies. The possibilities are endless!
Tips for Customizing Your Vegan Mozzarella
- For a softer cheese: Skip the agar powder and let the cheese cool for a more spreadable texture, perfect for pizza or lasagna.
- Add herbs: If you like a bit of extra flavor, try adding dried oregano, basil, or even a pinch of smoked paprika to the mixture for a flavorful twist.
- Oil-free option: This recipe is already oil-free, making it a healthier choice compared to many store-bought vegan cheeses, which are often packed with processed oils.
- Freezing: If you make a batch in advance, this vegan mozzarella can be stored in the fridge for up to a week or frozen for later use. When reheating, it will maintain its meltability and creaminess.
Why You’ll Love This Vegan Mozzarella
- Creamy & Melty: Thanks to the combination of cashews, coconut milk, and tapioca starch, this cheese melts just like traditional mozzarella, making it the perfect addition to your pizza or pasta.
- Dairy-Free & Vegan: It’s completely plant-based and free from dairy, so it’s suitable for vegans, those with lactose intolerance, or anyone wanting to reduce their dairy intake.
- Customizable: This recipe is versatile and can be easily adapted to your taste preferences with the addition of different seasonings or herbs.
- Healthier: Without the processed oils, artificial additives, or preservatives commonly found in store-bought vegan cheeses, this recipe is a whole-foods-based alternative that’s much lighter and healthier.
Conclusion
Making your own vegan mozzarella cheese is not only satisfying but also a great way to enjoy a healthier, plant-based version of this classic ingredient. Whether you’re crafting a delicious vegan pizza or simply craving something cheesy, this recipe gives you all the melt, stretch, and flavor you love without any of the dairy. So, gather your ingredients and try making this delicious, dairy-free mozzarella at home—you’ll be amazed at how simple and delicious it is!
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