VEGAN MOZZARELLA 🧀

Name: VEGAN MOZZARELLA 🧀
Cuisine: American
Ingredients: ½ cup cashews, raw, unsalted; 2 cups water, reserved from boiling the cashews; 5.4 oz can unsweetened coconut cream, whisked together; 2 tsp tahini; 1 tbsp vegan butter; ¼ tsp garlic powder; ¼ tsp onion powder; 1.5 tsp salt; 2-3 fennel seeds, or three; 4-5 mustard seeds, or five; 2 tbsp nutritional yeast; 6 tsp (2 tbsp) pectin; 6 tsp (2 tbsp) tapioca starch

5 steps

This is one of the best recipes I’ve done thus far, hands down. I come from an Italian family, and cheese was one of the hardest foods to kick when I went vegan. This 100% plant-based, scratch-made cheese has all the flavor and texture of a classic mozz.

Updated at: Thu, 17 Aug 2023 00:10:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories67.6 kcal (3%)

Total Fat5.1 g (7%)

Carbs4.4 g (2%)

Sugars0.5 g (1%)

Protein1.4 g (3%)

Sodium227.1 mg (11%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

½ cupcashews

raw, unsalted

2 cupswater

reserved from boiling the cashews

5.4 ozunsweetened coconut cream

can, whisked together

2 tsptahini

1 Tbspvegan butter

¼ tspgarlic powder

¼ tsponion powder

1 ½ tspsalt

2 Tbspnutritional yeast

6 tsppectin

6 tsptapioca starch

Instructions

Step 1

Boil cashews in a sauce pot for 20 minutes. Strain and reserve 2 cups of the cashew cooking water.

Step 2

Mix salt, garlic powder, onion powder, nutritional yeast, fennel, and mustard seed in either a bowl or mortar and pestle.

Step 3

Add boiled cashews, coconut cream, tahini, vegan butter, spice mixture, and cashew water to a blender. Blend until all ingredients are well incorporated, about 4-5 minutes.

Step 4

Pour mixture into a sauce pot over medium high heat and whisk in pectin until well-combined. Continue to whisk frequently as it cooks for the next 4-5 minutes. The mixture should start to become stretchy/gooey. Add tapioca flour, whisk in, then cook for another 1-2 minutes.

Step 5

Pour cheese into a glass container that has been sprayed with cooking oil. Place in the fridge for at least 4 hours to firm up. Slice up and enjoy!

View on Vegan Scratch Kitchen

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