Vegan Mozzarella (with Simple Ingredients)
A super easy, stretchy and tangy cashew-based vegan mozzarella recipe with no specialty ingredients like agar or kappa carrageenan.
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Servings: 6 servings
Ingredients
- 1/2 cup raw cashews soaked overnight or 4+ hours
- 1/4 cup vegan butter or refined coconut oil
- 1 tablespoon minced garlic
- 1 cup water
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice or about 1/2 lemon
- 4 tablespoons tapioca starch
Instructions
- Add all ingredients to a high power blender and purée until completely smooth.
- Pour mixture into a medium saucepan or nonstick skillet. Cook over medium heat, stirring constantly, until it thickens and comes together.
- Transfer to a lightly greased container (I like to use a small round pyrex) and pat the mixture down with a spatula to remove any bubbles. Refrigerate 4+ hours or overnight to firm up.
- When you're ready to use it, the mozzarella should slide out of the greased container. You can now slice it to eat cold or to top pizzas, etc. For the cleanest slices, cut straight down in one motion rather than sawing back and forth.
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Notes
This mozzarella is not as firm as recipes that call for agar agar or carrageenan. It is firm enough to slice but won't hold up to a cheese grater.
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