Vegan Mozzarella Cheese (Stretchy)
A stretchy vegan mozzarella cheese that is versatile, easy, and fun to make! Top on pizza, use as a dip, layer in your lasagna, or make a fabulous grilled cheese!
Servings: 6
Calories: 82kcal
Ingredients
- ½ cup raw cashews
- 1 cup water
- 4 tablespoon tapioca starch
- 1 tablespoon nutritional yeast
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon garlic powder
Instructions
- Bring a small pot of water to a boil. Add cashews. Allow to boil in the water for 10 minutes. Drain and rinse.
- Add cashews, fresh water, nutritional yeast, apple cider vinegar, tapioca starch, salt, and garlic powder to your blender. Blend until smooth. It will be liquid in texture. That is normal.
- Pour the cashew liquid into a pan on medium heat. Stir with a spatula. Continue to stir until the mixture thickens and creates an gooey and stretchy texture.
- At first the consistency will be liquid, but as you stir and it heats, it will begin to create clumps. Stir continuously until it becomes thick, and gooey in texture. Remove the pan from the heat.
- Use the cheese right away, or store in the refrigerator. As it cools it will become thicker in texture. If you want to use it to spread on something such as pizza, it's easiest to use immediately.
Video
Notes
- Store in the refrigerator in an air tight container for 3-4 days.
- To use on pizza add dollops on top of the sauce and gently push down.
- For lasagna, add on the top and bake.
- For grilled cheese, spread on one side of the bread, use vegan butter on each side, and grill fro about 2-3 minutes per side.
Nutrition
Calories: 82kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg