best vegan mozzarella

Just 15 minutes to make and only 7 ingredients! Perfect for pizza, lasagna, grilled cheese, fondue, nachos- it&#x27;s the best! Inspired by Vedged Out.

Melty Stretchy Gooey Vegan Mozzarella

raw cashews, (softened (see step 1))

water

+ 2 teaspoons tapioca starch ((also called tapioca flour))

yeast

apple cider vinegar

salt

garlic powder

Softening the cashews first helps them blender. If you have a high-powered blender you may be able to skip this step, but if not, this step is important to get a smooth cheese. You can either boil or soak the cashews. To boil the cashews (the fast method): add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using.

Softening the cashews:

Add the cashews along with the 1 cup of water and all the remaining ingredients to a blender. Blend until completely smooth. It will be very watery.

Pour into a small saucepan and put over medium-high heat. Continually stir. The cheese will start forming clumps, keep stiring and it will continue clumping until the mixture turns from watery to a thicker melty cheese sauce. This takes about 5 minutes. Serve hot or allow to cool and store in an air-tight container in the fridge for 2 - 3 days. The cheese will get thicker as it cools but will stay in a melty state.

To make the vegan mozzarella:

5 minutes and only 9 ingredients to make dairy-free mozzarella that is perfect for your pizza! It grates, melts, stretches and tastes super delicious. Perfect for lasagna, pizza, soups, grilled cheese, the options are endless.This recipe goes quickly so be sure to read all of the instructions before you begin.Method adapted from Vegan Blueberry. Flavours adapted from my mozzarella in Fuss-Free Vegan cookbook.

The Best Vegan Mozzarella!!!

tofu

tapioca starch ((also known as tapioca flour))

refined coconut oil, (melted)

nutritional yeast

kappa carrageenan ((or substitute 2 tablespoons agar powder))

sauerkraut

Add all of the ingredients to the blender, and blend until completely smooth and creamy. Kappa carrageenan must reach 158F to set. Because of this, it's very important that the water is at a full boil,&nbsp;that you add it to the blender last, and that you blend right away to ensure that nothing cools down.&nbsp;Quickly pour into your mold of choice, the cheese sets very fast so work quickly.

Chill, uncovered in the fridge for about 1 hour or until the cheese sets and is firm all the way through. To remove the cheese just turn the mold over onto a clean surface and smack the bottom and sides a few times until it releases. Store the cheese in an air-tight container in the fridge up to 1 week, or it can be frozen.

If using kappa carrageenan:

Add everything to the blender except for water and the agar. Set the blender aside.&nbsp;

Whisk together 1 1/2 cups cold water and 2 tablespoons agar in a small pot and bring to a boil over medium heat while continuing to whisk until the mixture thickens and forms a thin gel, about 1 - 2 minutes at a full boil. Working quickly, now add the agar mixture to the blender and blend until smooth.&nbsp;Quickly pour into your mold of choice, the cheese sets very fast so work quickly.

If using agar:

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The Best Vegan Mozzarella!!!

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The Best Vegan Mozzarella!!!

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