By Paul Köber
Vegan Mozzarella
6 steps
Prep:10minCook:15min
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!
Updated at: Thu, 17 Aug 2023 12:02:41 GMT
Nutrition balance score
Good
Glycemic Index
38
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories342.6 kcal (17%)
Total Fat23.4 g (33%)
Carbs26.7 g (10%)
Sugars3.1 g (3%)
Protein10.6 g (21%)
Sodium1641 mg (82%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
1 cupcashews
1 cupunsweetened soy yogurt
2 tspsalt
2 Tbspnutritional yeast
optional
3 Tbsptapioca starch
1 ½ Tbspagar agar powder
½ cupwater
Optional additions
Instructions
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.
Notes
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