By justinecooksvegan.com
Real Deal Vegan Mozzarella (stretchy + liquid versions)
Updated at: Fri, 07 Mar 2025 04:05:19 GMT
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Ingredients
0 servings
½ cuproasted cashews unsalted
+ 2 tbsp
2 cupswater
boiling, for soaking cashews
½ cupvegan cream cheese
½ cupplain dairy free yogurt
½ cupoat milk
plain
2 ½ Tbsptapioca starch
1 Tbspliquid from sauerkraut
or olives
1 Tbsplemon juice
1 ½ tspagar powder
¼ tspgarlic powder
1 ½ tspflakey salt
sub sea salt
1 Tbscoconut oil
melted, refined
1 tspcoconut sugar
optional
Instructions
Step 1
Start by bring two cups of water to a boil in a pot.
Step 2
Into a medium sized bowl, add roasted cashews and carefully pour over hot water.
Step 3
Allow to soak for 20 minutes and then drain the water.
Step 4
Into a blender, combine all ingredients and blend until very smooth.
For the thicker stretchy version (as seen on toast)
Step 5
Pour blended liquid into a sauté pan and bring to a low-medium heat.
Step 6
Whisking as you go for about 3-5 minutes or until it begins to thicken and remove from heat.
Step 7
Cook as you would normal cheese. Great for quesadillas, grilled cheese etc.
Step 8
To make the this cheesy toast, spread on bread and drizzle with a little olive oil.
Step 9
Bake at 400F for about 5 minutes then broil on high for additional 2 minutes.
For liquid version
Step 10
In a bowl, combine vegan mozzarella and add water by the tablespoon until it becomes a the texture of a slightly thick dairy free milk.
Step 11
Spoon onto of pizza, pasta bakes, lasanga, enchilliadas, etc!
Step 12
Store in an airtight container refrigerated for up to 1 week.
Step 13
Enjoy!
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Notes
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Delicious
Easy
Go-to
Kid-friendly
Makes leftovers
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