Vegan Mozzarella Cheese
Rich, savory, and so easy to make, this vegan mozzarella is perfect for topping on pizza or adding to lasagna. It's gluten-free and oil-free.
Servings: 4
Calories: 119kcal
Ingredients
- ½ cup raw cashews, soaked or quick boiled to soften
- 1 cup soymilk, plain and unsweetened
- 1 Tablespoon tapioca flour (or tapioca starch)
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon white pepper
- 2 teaspoons lemon juice
Instructions
- Soak cashews overnight or quickly boil for 3 to 5 minutes to soften them.
- Add all ingredients to a high-speed blender. Blend on high until the mixture is completely smooth. The goal is a silky, lump-free texture.
- Pour the blended mixture into a medium-sized saucepan.
- Place the saucepan over medium heat and start whisking. As the sauce heats up, the tapioca flour will start to thicken the sauce, giving it a classic, cheesy, and gooey texture. Switch to a spoon if it's too thick for the whisk.
- Continue stirring or whisking for about 3 to 5 minutes. You’ll notice the sauce gradually thickening and becoming more cohesive. Be sure to keep stirring to avoid lumps and ensure an even texture. Turn off the heat and enjoy!
Notes
- Be sure to stir continuously as the sauce heats.
- When it's done, add dollops of this vegan mozzarella cheese to our Vegan Pizza, Veggie Lasagna, or Tempeh Reuben Sandwich.
- Store any leftovers in an airtight container in the fridge for up to a week. To reheat, add a splash of soy milk and stir again to bring it back to its creamy consistency.
Nutrition
Calories: 119kcal | Carbohydrates: 8g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 316mg | Potassium: 189mg | Fiber: 1g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg
