Simple, spreadable or sliceable vegan mozzarella cheese! This recipe is easy to make and tastes amazing! Enjoy a cheesy spread on sandwiches or let your cheese set and slice it. Perfect for caprese salads, lasagna, and more! It's cashew based, uses wholesome ingredients, and supports a healthy, plant-based lifestyle. It's a cheese everyone can enjoy!
Vegan I Gluten-Free
Serves: ~1 - 2 cups
Time: 1 hour soaking + 20 minutes+ 4+ hours setting time
½ cup cashews
1 ¼ cup water
1/4 cup tapioca powder
1 tbsp. nutritional yeast
1 tbsp. lemon juice
1 tsp. apple cider vinegar
1/2 tsp. agar agar powder
½ tsp. salt
¼ tsp. garlic powder
To prepare the cashews - Place your cashews in a heat-proof bowl and cover with boiling water. Let soak for 1 hour to soften. Drain the cashews and rinse well.
To prepare the cheese - Add all your ingredients to a blender and mix on high speed until smooth and creamy, 1 - 2 minutes.
Transfer your cheese mixture into a sauce pan. Heat over medium-high heat until beginning to boil. Reduce the heat and simmer, 3 - 5 minutes, until the mixture easily pulls away from the pan. Stir continuously.
Once the mixture has thickened, remove the cheese from the heat.
For stretchy mozzarella - You can immediately serve the cheese from the pan. Transfer into a bowl and serve or use in recipes!
For a mozzarella ball - Transfer the cheese mixture into a mold of your desired shape. Place it in the fridge to thicken for 4+ hours.
Once set into shape, slice and enjoy!
To store - Keep the cheese spread or ball in an airtight container in the fridge for 2 - 3 days.