Versatile Vegan Mozzarella Cheese

Vegan Mozzarella Cheese is a little gooey for dips & spreads and creamy enough to spread for layers in casseroles.

5 from 1 vote

Vegan Mozzarella Cheese is easy to make and is the perfect texture. A little gooey for dips and spreads and creamy enough to spread for layers in casseroles.

Course Sauces, Dressings, Condiments

Cuisine Cheese, Nut Spreads

Prep Time 3 minutes

Cook Time 10 minutes

Total Time 13 minutes

Servings Ounces

Calories 75kcal

Author Ginny McMeans

Ingredients

3/4 cup raw cashews - soaked from 2 hours to overnight
1/2 cup water - to be added to the mix when blended
1 tablespoon nutritional yeast
1 tablespoon tapioca starch - or tapioca flour, it's the same thing
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon lemon juice

Instructions

Cover the cashews with water and soak rom two hours to overnight. Drain.
Add all of the ingredients to a blender and blend until smooth.
Turn this blended mixture into a saucepan.
Cook on medium heat and stir until the sauce thickens a bit. It will take about 5 to 10 minutes.
Take off the heat to cool and it is ready to store or use in a multitude of ways.

Notes

For s stretchier/stringier 'cheese' add another tablespoon of tapioca starch during the original process. Just delicious!

IF FREEZING:
Let cool to room temperature.
Package in rigid sided containers and store in the freezer up to 3 months.

WHEN DEFROSTING:

Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
The night of using-
Heat in the microwave for 15 seconds. Stir.
It will probably be too thick so add a tablespoon of water and heat 15 more seconds and stir.
Continue until it is the thickness that you like. Probably just 2 tablespoons of water will be all that you need.

Nutrition