Simple vegan mozzarella "cheese" that is uncomplicated to make in. Versatile for many Italian classics, with a neutral to slightly salty note. Typically chewy and absolutely free of lactose.
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Soak 1 hourhour
Total Time 20 minutesminutes
Servings 4Balls
Calories 208kcal
Ingredients
120gCashewsdepending on the line strength of the blender *soaked (1 cup)
Soak cashews according to either of the above (SEE INSTRUCTIONS) or optionally omit this if using a high-powered blender.
Strain cashews, pat dry in a clean kitchen towel and place in blender.
120 g Cashews
Add the remaining ingredients to the blender and blend until smooth and creamy.
120 ml Almond milk or another vegetable milk, 60 g Coconut yogurt, 30 ml Lemon juice, ½ tbspn Sea salt, 28 g Tapioca starch, 1 tbspn Agar agar (optional)
Place in a small saucepan and heat while stirring.
Stir constantly until the measures thicken (takes about 3-4 minutes).
Don't panic if the liquid starts to clump at first, this is normal. Just keep stirring.
Remove heat as soon as the measures are nice and chewy and can hardly be "stirred".
Place in a bowl and set aside.
Optionally prepare ice bath.
Ice cubes at will, 1 Bowl with leavening water
Using a spatula or spoon, separate the desired portions and dip briefly into the ice bath. Without ice bath just separate and form into a ball.
Cool completely and store covered in the refrigerator.
Keeps up to 4 days airtight in the refrigerator, best fresh.
If your blender is not that powerful, no problem: Simply soak the cashews beforehand using one of the two methods below:You can find my article on soaking cashews here.QUICK SOAK METHOD (duration 60 minutes): Place cashews in a heatproof bowl and pour scalding hot water over them. DO NOT CO VER and leave to infuse for one hour. Drain and process.LONG-SOAK METHOD (duration 6 hours): Soak cashews in cold water and COVER. Drain and process after 6 hours or overnight.