Vegan Cashew Mozzarella
This vegan cashew mozzarella is only 7 ingredients! It is great for eating cold or on pizza, you will love it.
Equipment
Ingredients
- ½ cup cashews soaked
- 1 tablespoon refined coconut oil melted
- 1 ½ cups non-dairy milk unflavored and unsweetened
- ½ tablespoon nutritional yeast
- 1 teaspoon salt or to taste
- 1 tablespoon tapioca starch
- 1 tablespoon agar powder
Instructions
- Into a high speed blender add the soaked cashews, salt, nutritional yeast, non-dairy milk, and melted refined coconut oil. Blend for 1 minute until smooth and creamy, there should be no clumps. Add in the agar powder and tapioca starch and blend for 15 seconds to integrate.
- Pour into a small pot. Cook on medium high heat for about 5 minutes mixing continuously with a spatula until it starts to thicken. Once it thickens and is becoming stretchy lower the heat to medium and continue to cook for 8 to 10 more minutes mixing with the spatula.
- Then pour into a lightly oiled small rectangle storage container or pan (approx 5 to 6 inches long). Place in the fridge and allow to set for at least an hour, or until firm.
- When ready remove and enjoy immediately however you like!
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- You need to soak the cashews for 30 minutes prior to use. You can also boil them for 20 minutes as well.
- This recipe will make 1 block of vegan mozzarella that weighs approximately 13.8 ounces/393g.
- I am using Ripple pea protein milk but you can use any non-dairy milk you like.
- Please read the whole blog post as it goes very in depth for the process.
Nutrition
Serving: 49gCalories: 77kcalCarbohydrates: 4.4gProtein: 3gFat: 5.4g
Tried this recipe?Let us know how it was!