How to make stretchy vegan mozzarella cheese
How to make stretchy vegan mozzarella cheese | Tastes like cheese, looks like cheese and melts like real cheese! Plus, it's budget-friendly and healthy!
Ingredients
- For vegan mozzarella balls:
- 2 cups ~250g raw cashews, soaked overnight
- 1 ⅔ cups ~400ml hot water
- 6 Tbsps tapioca starch
- 4 Tbsps nutritional yeast
- 1 tsp sea salt
- 1 Tbsp lemon juice
- For cheesy extra-sticky mozzarella sauce:
- 1 cup ~150g raw cashews, soaked overnight
- 2 cups ~500ml hot water
- 7 Tbsps tapioca starch
- 4 Tbsps nutritional yeast
- 1 tsp sea salt
- 1 Tbsp lemon juice
Instructions
- For vegan mozzarella balls:
- Put all ingredients in your food processor or blender. Blend well until it has the consistency of milk.
- Put a large saucepan over medium heat.
- Pour the "milk" in the pan.
- Start stirring continuously.
- After a few minutes the cheesy sauce with start to thicken. Cook it while continuously stirring for about 10-15 minutes.
- Remove from heat and let it sit for a few minutes.
- Fill a large bowl with ice cold water. Add 1 Tbsp of salt and dissolve it.
- Using an ice cream scoop or a tablespoon, start scooping small mozzarella balls from the composition.
- Put the balls in the water and let them cool for one minute. You can refine their shape using your hands too.
- Do this until you finish the composition. You can store the vegan mozzarella balls in the fridge for a couple of days.
- For cheesy, extra-sticky mozzarella sauce:
- Follow all the steps above, except the ones after "Remove from heat".
- Use this sauce for pasta or any other recipe you want.
Notes
Recipe inspired by Somer McCowan’s Fresh Moxarella Cheese.
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