Vegan Mozzarella

First of all, no-one would mistake this for real mozzarella, both taste and texture are not the same! But I’ve already tried a looot of different recipes for vegan mozzarella and this recipe has it all... It’s firm, it’s creamy, it tastes cheesy and yes, it melts! 😌 Perfect for caprese or on top of a pizza!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Soak cashews overnight or boil for about 10 minutes.

Step 2

Add cashews, vegan yogurt, salt, tapioca starch and nutritional yeast to a blender and blend until creamy.

Step 3

In a pot combine the water and agar agar, stirring until the agar agar is completely dissolved. Bring it to a boil and simmer for 2 minutes.

Step 4

Add the cashew cream to the saucepan and stir to combine. Cook the mixture for about 5-6 minutes, stirring constantly, until it gets very thick and stretchy.

Step 5

Prepare a large bowl of ice-cold water. Scoop out mozzarella balls with 2 wet spoons. Let them cool to firm up.

Step 6

You can place the balls in an airtight container and cover it with a salt brine to store them in the fridge for about a week.