Ingredients:
- 1 cup raw cashews (soaked for 4-6 hours or overnight)
- 1/4 cup coconut milk (or any other plant-based milk)
- 1/4 cup nutritional yeast
- 1 tablespoon tapioca flour (for stretchiness)
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder (optional, for flavor)
- 1/4 teaspoon onion powder (optional, for flavor)
- 1/4 cup water (more if needed)
Instructions:
- Soak the Cashews:
If your cashews aren’t soaked yet, place them in a bowl and cover them with water. Let them soak for 4-6 hours (or overnight) to soften. Drain and rinse before using. - Blend the Ingredients:
In a high-speed blender or food processor, combine the soaked cashews, coconut milk, nutritional yeast, tapioca flour, lemon juice, apple cider vinegar, salt, and optional garlic and onion powders. Add 1/4 cup of water to start. - Blend Until Smooth:
Blend until the mixture is completely smooth and creamy. Scrape down the sides as needed to make sure everything is evenly blended. Add more water, a tablespoon at a time, if needed to help blend. - Cook the Cheese:
Pour the blended mixture into a medium saucepan. Cook over medium heat, stirring constantly. After a couple of minutes, you’ll notice the mixture beginning to thicken and turn into a stretchy, gooey consistency. - Continue Stirring:
Stir for about 5-7 minutes, until the cheese is thick, stretchy, and glossy. The texture should resemble melted mozzarella. If it’s too thick, you can add a little more water to adjust the consistency. - Cool and Set:
Once the cheese has reached your desired consistency, remove it from heat. You can either use it right away while it’s still warm, or transfer it to a container and refrigerate it to firm up. It will become firmer as it cools. - Serve and Enjoy:
Use your Vegan Mozzarella on pizza, in lasagna, on sandwiches, or in any dish that calls for mozzarella cheese! It’s best when melted but also holds its shape for slicing.
Tips:
- For a firmer cheese, you can add a bit more tapioca flour. If you want a more spreadable texture, use less.
- If you don’t have coconut milk, any other plant-based milk will work, but coconut milk adds creaminess that mimics the richness of real mozzarella.
- This vegan mozzarella will keep in the fridge for up to 4-5 days, and it also freezes well for later use.
This Vegan Mozzarella Cheese is smooth, stretchy, and perfect for all your cheesy cravings without any dairy! It’s ideal for vegan pizzas, pasta dishes, or simply enjoying on its own!
