Versatile Vegan Mozzarella Cheese
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.
Servings 8 Ounces
- 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
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.
For s stretchier/stringier 'cheese' add another tablespoon of tapioca starch during the original process. Just delicious!
Let cool to room temperature.
Package in rigid sided containers and store in the freezer up to 3 months.
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.
Serving: 1Ounce | Calories: 75kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Sodium: 1mg | Potassium: 98mg | Vitamin C: 0.7mg | Calcium: 4mg | Iron: 0.9mg