Vegan Mozzarella
featured in Vegan Cheeses
This vegan mozzarella is a game-changer for plant-based eaters, with a stretchy, melty texture and a deliciously cheesy flavor that's perfect for pizzas and sandwiches.
Tasty Team
70% would make again
Total Time
18 hr 15 min
18 hr 15 min
Prep Time
17 hr 40 min
17 hr 40 min
Cook Time
35 minutes
35 min
Total Time
18 hr 15 min
18 hr 15 min
Prep Time
17 hr 40 min
17 hr 40 min
Cook Time
35 minutes
35 min
Ingredients
for 8 servings
- 1 cup raw cashews (130 g)
- 2 tablespoons non-dairy yogurt starter
- 2 teaspoons xanthan gum powder
- 4 cups water (960 mL)
- 1 tablespoon salt, plus more as needed
- 1 teaspoon apple cider vinegar
- 4 tablespoons agar-agar flakes
- 1 cup tapioca starch (125 g)
- 1 ½ cups refined coconut oil (300 g)
Nutrition Info
- Calories 369
- Fat 31g
- Carbs 20g
- Fiber 1g
- Sugar 1g
- Protein 2g
Estimated values based on one serving size.
Preparation
- Bring a medium saucepan filled with water to a boil. Add the cashews and boil for 30 minutes, then drain.
- Add the boiled cashews, non-dairy yogurt starter, xanthan gum, and water to a blender. Blend until smooth.
- Transfer the “cheese” mixture to a large bowl, cover with a kitchen towel, and let sit at room temperature, or between 72º-90ºF (22˚-32˚C), for 12-16 hours.
- Return the mixture to the blender. Add the salt, apple cider vinegar, agar agar flakes, tapioca starch, and coconut oil. Blend until smooth.
- Fill a large bowl with water and salt generously. Stir to dissolve the salt, then add ice. Set aside.
- Transfer the “cheese” mixture to a large saucepan over medium-high heat. Stir constantly until the mixture begins to pull together, 3-5 minutes.
- Using an ice cream scoop, scoop golf ball to baseball-size pieces of the mixture into the ice water. Allow the “mozzarella” balls to sit for 30 minutes, until they have firmed up and become stretchy.
- Store in salt water in the fridge for up to 1 week.
- Enjoy!
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