Vegan Mozzarella Recipe
Mozzarella is a classic Italian cheese that is beloved for its mild and creamy flavor. But you don’t have to give up on this delicious dish just because you are vegan. This vegan mozzarella recipe is easy to make and tastes just like the real thing. Enjoy this vegan version of a classic Italian favorite.
- 1 cup raw cashews, soaked in water for 4-6 hours
- 1/3 cup tapioca starch/flour
- 1/4 cup nutritional yeast
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/2 cup water
- 2 tablespoons refined coconut oil
- 1/4 teaspoon xanthan gum
Start by soaking the cashews in water for 4-6 hours. Drain and rinse before using.
In a blender, combine the cashews, tapioca starch, nutritional yeast, garlic powder, salt, pepper, and lemon juice. Blend until smooth.
In a small saucepan, heat the water and coconut oil until the coconut oil is melted. Add in the cashew mixture and xanthan gum and whisk until combined.
Continue to heat the mixture over medium heat, stirring constantly for about 3-4 minutes until the mixture thickens and starts to bubble. Remove from heat.
Transfer the mixture to a bowl and let cool for about 10 minutes. Once cooled, use your hands to form the mixture into balls. If the mixture is too dry, you can add a bit more water to moisten it.
Place the balls on a parchment-lined baking sheet and place in the freezer for about 20 minutes to firm up. Once they are firm, you can transfer them to an airtight container and store in the refrigerator for up to a week.
When you’re ready to eat, you can enjoy your vegan mozzarella by slicing it and adding it to salads, sandwiches, or pizzas. You can also melt it and use it in sauces and pastas. Enjoy!