Go Back
Print

Homemade Vegan Mozzarella

Course Savory, Snacks
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 1 hour 10 minutes
Servings 5 servings
Calories 300kcal

Ingredients

  • 1 cup raw cashews soaked in hot water for a couple of hours, then rinsed and drained
  • 1 cup water or plain unsweetened almond milk (vegetable stock might work too but i have not tried it)
  • 1/4 cup tapioca flour
  • 1 tbsp corn starch
  • 1 tbsp lemon juice
  • 1/2 tsp garlic powder (can add more)
  • 1/2 tsp onion powder (can add more)
  • 1 and 1/2 tbsp nutritional yeast
  • 1/2 tsp sea salt

Instructions

  • add all ingredients to a blender and blend until a smooth liquid consistency forms.
  • then, add to a pan and turn the heat to medium high.
  • cook the mozzarella with a spatula as you would scrambled eggs for 3-4 minutes. stir often to avoid sticking and burning to the pan. see my picture for reference.
  • add to a pyrex round Tupperware and place in the fridge for 3 hours.
  • the cheese should be set by then, and i highly recommend adding to pizza or pasta. i also recommend eating it right away and we have not stored the cheese as it's best fresh.