🧀🌰 The Secret to Stretchy Vegan Cheese: Easy Cashew Mozzarella Recipe
ingredients:
- 1 ½ cups raw cashews, soaked in hot water for at least 2 hours (225 grams)
- 1 ½ cups water (360 ml)
- 3 tablespoons tapioca starch
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon salt
- Optional: ½ teaspoon garlic powder
directions:
1. Drain and rinse the soaked cashews.
2. In a high-speed blender, combine the soaked cashews, water, tapioca starch, nutritional yeast, lemon juice, salt, and optional garlic powder.
3. Blend on high speed until completely smooth and creamy. This may take a few minutes. Make sure there are no lumps.
4. Pour the mixture into a saucepan over medium heat.
5. Cook, stirring constantly, for about 5-10 minutes, or until the mixture thickens and becomes very smooth and stretchy. It will start to pull away from the sides of the pan.
6. Once it reaches the desired consistency, remove the saucepan from the heat.
7. Pour the hot mozzarella into a lightly oiled bowl or container. Let it cool slightly, then cover and refrigerate for at least 2 hours to allow it to firm up.
8. Once chilled, the vegan mozzarella is ready to use. You can slice it, shred it, or melt it on your favorite dishes like pizza or pasta. Store in an airtight container in the refrigerator for up to a week.
Recipe Information: Preparation Time: 2 hours 10 minutes (including soaking) | Cooking Time: 10 minutes | Total Time: 2 hours 20 minutes + chilling time | Calories per Serving: Approximately 100 | Number of Servings: 4
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