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!