VEGAN CASHEW MOZZARELLA
Easy recipe for a vegan Mozzarella Cheese Created from cashews.
You need 7 components! This Cashew Mozzarella is ideal for grilled cheese sandwiches, quesadillas, or pizza!
Recently, I have been experimenting a lot with vegan cheeses and also this vegetarian Cashew Mozzarella cheese has been among my favorites! It is fast and simple to create (if you've got the cashews already soaked). Were you aware you could save cashews soaking in the refrigerator for months water? When you're planning on creating vegan cheeses it is really helpful however you do not know when precisely.
Easy recipe for a vegan Mozzarella Cheese created from cashews. You need 7 components! It is ideal for grilled cheese sandwiches, quesadillas, or pizza!
10 moments
3 moments
Servings:
Two
Chunks of mozzarella (sufficient for 4 championships ) Writer: Bianca Haun | Elephantastic Vegan
Ingredients
- 1 cup cashews (raw, unsalted, soaked see step 1)
- 4 tsp tapioca starch
- 2 small garlic clove
- 4 tbsp nutritional yeast
- 3/4 tsp salt
- 2 tsp lemon juice
- 1/2 cup water
Directions
- Soak the cashews in water immediately. The following day, drain and rinse the cashews.
- Put all of the ingredients in a blender and mix until completely smooth. You may need to scrape the sides down a couple of times.
- Transfer half the cheese mixture to a saucepan and bring to medium heat. Keep stirring till it comes together in a chunk and becomes. Repeat to the other half. Move the cheese balls make them cool off, then let it cool in the refrigerator for at least 1 hour and shut the lid.
- It is possible to slice it and utilize it on pizza, in quesadillas, in grilled cheese sandwiches or yet you'd use regular mozzarella!
Notes
Storage: You may keep the mozzarella in an airtight container in the refrigerator for 2-3 days!