Vegan Mozzarella Cheese
If you’re missing cheese in your vegan diet, rest assured. This vegan mozzarella cheese slices, melts and grates like the real one. This requires only a few ingredients, is prepped in 10 minutes and is super versatile as you’ll see below.
Jump to RecipeThe first thing you need to do is soak the raw unsalted cashews in water for at least four hours, or just boil them for about 15 minutes until they become super soft. This is the same process I follow for my vegan cheddar cheese, vegan sweet cream cheese and vegan herbed cheese.
Agar Mixture
Next, we need to prepare the agar mixture. Agar is a white and semi translucent vegetable gelatin derived from marine algae. It is a crucial ingredient in this recipe as it helps to hold the cheese together. It makes the cheese firm when cold and melt when warm.
Now, in the video I use agar flakes; but I’ll have to admit that it’s a lot more challenging to get the right consistency with it (although I did). To make things easier, I recommend using the agar powder if you can find it (here is the one I use). To prepare the agar mixture, Add the water and the agar powder to a small saucepan. Now at this point, you should also add the tapioca starch. This was not done in the video but it was a mistake as the starch should be cooked. Stir the mixture for 3 to 5 minute until you get a very gooey and sticky consistency. Then, set it aside.
Blend it all
In your blender, add the soaked cashews, nutritional yeast, garlic powder, salt, lemon juice, apple cider vinegar, coconut oil and water. Blend everything until smooth.
Add to the blender the Agar mixture prepared earlier and blend to incorporate.
Let’s get it molded
Grease a ramekin (I like the coconut oil spray), then pour in your mixture. Set it in the fridge for about 3 to 5 hours, and your vegan mozzarella cheese is ready to serve. It slices, grates, melts and it tastes AMAZING.
You can store it in the fridge for 5 to 7 days. Enjoy it with some toasts, pasta, pizza or just by itself!
VEGAN MOZZARELLA CHEESE
Ingredients
- 1/2 Cup Cashews Raw
- 1/2 Cup Water
- 1 Tbsp Lemon Juice
- 1 Tbsp Apple Cider Vinegar
- 3 Tbsp Coconut Oil Refined
- 3 Tbsp Nutritional Yeast
- 1/2 Tsp Salt
- 1/2 Tsp Garlic Powder
- Agar Agar Mixture see recipe below
Agar Agar Mixture
- 3 Tbsp Agar Powder
- 1 Cup Water
- 3 Tbsp Tapioca flour
Instructions
Agar Mixture
- In a small saucepan on medium heat, add the water, the agar powder and the tapioca starch (the video does not include the tapioca starch here, but this was a mistake). Stir the mixture for 3 to 5 minute until the mixture comes together and it becomes hard to stir. Set it aside.
Mozzarella Cheese
- Soak the raw unsalted cashews for at least 4 hours or boil them in a saucepan for 15 min.
- In your blender, add the softened cashews, nutritional yeast, garlic powder, salt, lemon juice, apple cider vinegar, coconut oil and water. Blend everything until smooth.
- Add to the blender the Agar mixture prepared earlier and blend to incorporate.
- Grease a ramekin (I like the coconut oil spray), then pour in your mixture. Set it in the fridge for about 3 to 5 hours, and your vegan mozzarella cheese is ready to serve. It slices, grates, melts and it tastes AMAZING. You can store it in the fridge for 5 to 7 days. Enjoy it with some toasts, pasta, pizza or just by itself!
