Vegan Mozzarella Cheese is a little gooey for dips & spreads and creamy enough to spread for layers in casseroles.
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5 from 1 vote

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.
Course Sauces, Dressings, Condiments
Cuisine Cheese, Nut Spreads
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 8 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

Serving: 1Ounce | Calories: 75kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Sodium: 1mg | Potassium: 98mg | Vitamin C: 0.7mg | Calcium: 4mg | Iron: 0.9mg