This vegan dairy free mozzarella is ACTUALLY life changing when looking for an authentic real deal vegan cheese!
This recipe is incredible because it’s versatile, you can make it as a liquid version to top on pizzas, pasta bakes, enchiladas etc or thicken it up for grilled cheese, quesadillas, the list truly goes on!
Oh, and it browns, melts and stretches!
As some of you may know I have been dairy free for 10 plus years so I have been working on recreating many of my favorite foods for years. My goal is to make recipes taste just like the traditional dairy recipes I grew up on that are also made with healthy ingredients.
This is the vegan cheese recipe I had been seeking to fulfill the proper taste and texture for so many vegan recipe ideas!
The first bite I took of this cheese, I was recipe testing on a pizza, and my mind was BLOWN.
I felt like I was eating regular pizza in Italy, my mom who spent a lot of time in Italy and France said she felt the same way and agrees, it’s one of the best things I have made, which made me so happy to hear!
This vegan mozzarella can be used several different ways making a bunch of diverse recipes from one batch!
Liquid Mozzarella
To make liquid mozzarella (perfect for pizza, pasta bakes, lasagnas, enchiladas etc!) you just thin it out with some water.
It looks similar to dairy free milk but once put on top of something (like pizza) it melts and cooks perfectly.
Since there is tapioca flour, arrowroot starch and agar agar powder in this recipe these act like a binder. So its kind of like a little magic trick when you cook this vegan cheese!
This is the Agar Agar Powder I use and it is really versatile and important in a lot of vegan recipes, so I recommend having some in your pantry!
Stretchy Mozzarella
To make a thicker, stretchy cheese that actually browns, just whisk it for a few minutes in a pan until it begins to thicken.
This is great for grilled cheese, toast, quesadillas, burritos and more! I love to add on top of my Vegan Gluten Free Bagel recipe, with a slice of tomato and broil for a few minutes!
The Ultimate Whole Food Plant Based Vegan Mozzarella
The texture of these variations are incredible and as close to the real thing I’ve gotten!
This mozzarella pairs perfectly with things like herbs and garlic but you can include it in many types of cuisine.
Vegan pizza recipe and more coming very soon!
Some things are just better when they are homemade and I think this homemade vegan mozzarella speaks for itself.
Plus It’s Easy to Make!
All you need for this recipe is a blender. You simply add all ingredients and blend until smooth!
You can make this recipe without using a high speed blender like a Vitamix. I usually soak the cashews in hot water prior to blending in this recipe. This allows the cashews to expand and soften, which in turn makes them easier to blend.
This vegan mozzarella is strategically planned for the ultimate mozzarella-like texture and flavor. Therefore, I don’t recommend making any modifications to this recipe.
In regards to vegan plain yogurt and cream cheese, you can use any brand you like. I used Kite Hill for this recipe and love it!
The only things that are optional would be the coconut sugar and garlic powder. However I recommend using them for the added flavor they provide.
Real Deal Vegan Mozzarella (stretchy + liquid versions)
Equipment
- 1 Blender
Ingredients
- 1/2 cup + 2 tbsp roasted cashews unsalted
- 2 cups boiling water for soaking cashews
- 1/2 cup vegan cream cheese I used Kite Hill brand
- 1/2 cup plain dairy free yogurt I used Kite Hill brand
- 1/2 cup oat milk plain
- 2 1/2 tbsp tapioca starch
- 1 tbsp liquid from sauerkraut or olives
- 1 tbsp lemon juice
- 1 1/2 tsp agar powder
- 1/4 tsp garlic powder
- 1 1/2 tsp flakey salt sub sea salt
- 1 tbs melted refined coconut oil
- 1 tsp coconut sugar optional
Instructions
- Start by bring two cups of water to a boil in a pot.
- Into a medium sized bowl, add roasted cashews and carefully pour over hot water.
- Allow to soak for 20 minutes and then drain the water.
- Into a blender, combine all ingredients and blend until very smooth.
For the thicker stretchy version (as seen on toast)
- Pour blended liquid into a sauté pan and bring to a low-medium heat.
- Whisking as you go for about 3-5 minutes or until it begins to thicken and remove from heat.
- Cook as you would normal cheese. Great for quesadillas, grilled cheese etc.
- To make the this cheesy toast, spread on bread and drizzle with a little olive oil.
- Bake at 400F for about 5 minutes then broil on high for additional 2 minutes.
For liquid version
- In a bowl, combine vegan mozzarella and add water by the tablespoon until it becomes a the texture of a slightly thick dairy free milk.
- Spoon onto of pizza, pasta bakes, lasanga, enchilliadas, etc!
- Store in an airtight container refrigerated for up to 1 week.
- Enjoy!
If you try this recipe, please let me know by commenting below and rating this recipe. I really appreciate any feedback and feel free to tag me on Instagram @justinecolbert if you’d like to share your creation.
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