Meet the vegan mozzarella cheese of your dreams! A delicious vegan mozzarella recipe that is made with coconut milk. It melts and stretches and is perfect for vegan pizza, grilled cheese, quesadillas, lasagnas, and casseroles. Vegan mozzarella cheese which melts, browns and stretches like the real thing!
Stretchy Vegan Mozzarella is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Stretchy Vegan Mozzarella is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook stretchy vegan mozzarella using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Stretchy Vegan Mozzarella:
- Make ready 1/2 cup raw cashews, soaked
- Take 1 1/3 cups water
- Get 1 tbsp lemon juice
- Take 1 tbsp apple cider vinegar
- Take 1/2 tbsp salt
- Get 4 tbsp tapioca starch (I used arrowroot flour)
With all the stretch and flavour of dairy-based mozzarella, this completely dairy-free cheese is perfect for pizzas, salads and more. Learn how to made melty and stretchy vegan mozzarella cheese at home—yes, you read that right. Get ready to have your mind blown! You're going to feel like a vegan top chef at home with this.
Instructions to make Stretchy Vegan Mozzarella:
- Boil 2 cups of water (I just heat up water in my tea kettle). Pour the water over the cashews and let soak for 5 minutes and up to an hour.
- Drain the cashews, and add them to a blender along with 1 1/3 cups fresh water (not the water you soaked the cashews in), lemon juice, apple cider vinegar, salt and tapioca starch. Blend until very smooth, scraping down the sides of the blender as needed. It will be very watery at this point.
- Now pour the watery mixture into a small saucepan and bring the heat to medium. Begin to stir with a spatula or spoon.
- After a few minutes, it will begin to get clumpy. Keep stirring, constantly until suddenly it will become super gooey, stretchy, thick and smooth. It will become one big mass of stretchy vegan cheese. Remove from heat as soon as this happens.
- Use immediately, or store in a covered container in the refrigerator. It is easiest to use immediately, because it will thicken up more in the fridge and be less stretchy. So if possible, especially for using on pizza or lasagna, make right before using.
- For pizza, drop 1-2 tablespoon sized balls onto the crust and pat down a little bit. Or spread it all over. It will brown in the oven. For lasagna, drop dollops of the cheese all over the top towards the end of cooking time. Or place between bread and grill for grilled cheese.
Get ready to have your mind blown! You're going to feel like a vegan top chef at home with this. Stretchy vegan cashew mozzarella is my second vegan cheese recipe in a week. Could it be that I am on a quest to convince you that a dairy-free diet isn't so bad? Mozzarella is a unique cheese that been hard to replicate as plant based.
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