You’d never guess this luscious vegan mozzarella cheese was made from nuts! Easy to make and perfect for sandwiches, pizzas, or snacking.
For a long time I was reluctant to share recipes for homemade vegan cheese on this site, because it can be really, really bad. I’ve shared a few successes over the years, and they’re usually simpler, creamy vegan cheeses, like cream cheese, spreadable cheddar, or this vegan cheeseball. Well guess what? I finally got to experimenting with vegan mozzarella, and it turned out to be really easy to make, and surprisingly delicious. This stuff tastes a lot like dairy-based fresh mozzarella — maybe better! Vegan Mozzarella Ingredients
You only need six ingredients to make this vegan cheese. Cashews. Raw cashews make up the creamy base for our vegan mozzarella. You’ll need to soak them in water for a few hours to soften them up. Non-dairy milk. Just about any variety will work, as long as it’s unsweetened and unflavored. You can even use water in a pinch. Tapioca starch. This is our thickener. It gives the cheese that soft, spongy texture that fresh mozzarella cheese has. Lemon juice. Adds a touch of tartness. Coconut oil. Coconut oil does two things here. First, it adds fat, to give the cheese a rich and luxurious mouthfeel. It also helps the cheese to firm up in the fridge, since coconut oil becomes solid when chilled. Salt. Cheese is salty! Adding salt to our vegan cheese makes it taste like the real deal. How to Make Vegan MozzarellaStart by placing your cashews and 1/4 cup of non-dairy milk into a food processor bowl. Blend them together to make a smooth paste. Be patient! The blending process can take a few minutes. Be sure to stop the machine and scrape down the sides of the bowl every now and then. Now add everything else to the bow: tapioca starch, lemon juice, coconut oil, salt, and the rest of your milk. Blend everything until smooth.
Next you’ll need to cook the cashew mixture. Transfer it to a medium pot and place it on the stove over medium heat. Slowly heat up the mixture, whisking it the whole time. It’ll start to thicken up as it heats — this is good! Keep cooking and whisking until the mixture is thick and pulls away from the sides of the pot. This should take about 5 minutes.
Take the pot off of the burner and let your cheese mixture cool down a bit. When it’s cool enough to handle, grab a couple of sheets of parchment paper. Take half of your mixture and place it on one of sheets, then shape it into a log. Smooth out the sides and roll it up in parchment paper. Alternatively, you can roll your mozzarella into balls to make vegan mozzarella balls.
Transfer your mozzarella to the refrigerator to chill. I usually just set both of my logs on a large plate and stick it in the fridge. The cheese will firm up as it cools. After about 2 hours it should be fully set. Slice it up!
How to Use Vegan MozzarellaYou can use this stuff in just about any way you’d use regular mozzarella cheese. Scatter it over a pizza, stuff it in a sandwich like this muffaletta or this Caprese, or serve it with crackers or bread. Vegan Mozzarella FAQ & Tips
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it! Vegan Mozzarella CheeseYou’d never guess this luscious vegan mozzarella cheese was made from nuts! Easy to make and perfect for sandwiches, pizzas or snacking. Prep Time 15 minutes Cook Time 5 minutes Soak + chill time 6 hours Total Time 6 hours 20 minutes Servings 8 Calories 143 kcal Author Alissa Saenz Ingredients
Instructions
Nutrition Facts Vegan Mozzarella Cheese Amount Per Serving (4 slices (1/8 of total batch)) Calories 143 Calories from Fat 104 % Daily Value* Fat 11.5g18% Saturated Fat 4.5g23% Sodium 304mg13% Potassium 104mg3% Carbohydrates 8.9g3% Fiber 0.6g2% Sugar 1.1g1% Protein 2.7g5% Calcium 3mg0% Iron 6mg33% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/vegan-mozzarella-cheese/
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