Vegan Mozzarella
This easy vegan mozzarella is perfect to use in plenty of recipes. It is simple and flavorful, and it requires 7 ingredients and 15 minutes.
Servings: 8
Calories: 69kcal
Ingredients
- ½ cup raw cashews unsalted
- 1 cup water
- 1 teaspoon apple cider vinegar or lemon juice
- ½ teaspoon salt
- 4 tablespoon tapioca starch
- 2 tablespoon nutritional yeast
- ¼ teaspoon garlic powder
Instructions
- Soak the cashews in hot water for at least 5 minutes (1 hour ideally), or in water at room temperature overnight.
- Drain the cashews and add them to a powerful blender along with all the remaining ingredients (water, vinegar or lemon juice, salt, tapioca starch, nutritional yeast, and garlic powder).
- Blend until smooth and pour the mixture into a saucepan.
- Cook over medium-high heat for about 5 minutes, stirring constantly until it thickens. It’ll become a thicker melty cheese sauce.
- Use immediately to make a vegan pizza, vegan lasagna, or any recipe that calls for mozzarella cheese.
- Keep the leftovers in an airtight container in the fridge for 3-5 days. The cheese will get thicker and less stretchy as it cools, so use it immediately if possible.
Notes
- I use this recipe to make mozzarella for 2 vegan pizzas.
- Nutritional yeast gives this recipe a cheesy flavor, so it’s an important ingredient. If you can’t find it, you could also use brewer’s yeast or even beer instead of water. However, nutritional yeast is the best choice.
- I’ve only made this recipe using cashews and tapioca starch, so I don’t know if other nuts or flours will work. If you try it successfully, please let us know in the comments!
Nutrition
Serving: 1serving | Calories: 69kcal | Carbohydrates: 7.7g | Protein: 2.4g | Fat: 3.4g | Saturated Fat: 0.5g | Sodium: 150mg | Fiber: 0.9g | Sugar: 0.7g