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Let's start by saying that I'm half Italian and grew up in the Italian part of Switzerland. So I know how Mozzarella should taste like and believe me when I tell you that I 100% prefer this totally vegan mozzarella over the traditional one.
The texture is super soft, the taste is to die for and if served with a drizzle of good quality olive oil, freshly grounded black pepper, juicy tomatoes and some fresh basil leaves you will literally have the greatest foodgasm EVER!
Ingredients
To make the best vegan mozzarella you only need a coupe of ingredients: cashews, soy yogurt (unsweetened), soy milk, tapioca starch (it's what gives a stretchy texture to it), agar agar powder (it makes the mozzarella firm, can be substituted with corn starch), garlic powder and salt. That's all you need to make this beauty.
How to make the vegan mozzarella
The process is super easy. All you need to do is blending all the ingredients until perfectly smooth.
If your blender is not as powerful as mine you can boil your cashews for 20 minutes. This will make them tender and easy to process.
Once you have a smooth mixture you can pour it into a saucepan and cook it over medium to high heat, while stirring constantly.
The mixture will get firm and stretchy.
Once it starts pulling from the pan you're ready to go.
Wrap it in moistened baking paper and allow it to cool completely.
Once cool, place in the fridge for a couple of hours and here you have your beautiful vegan mozzarella.
More Delicious Recipes
- Double Chocolate Pudding Cake
- Italian Custart Tart (Torta della Nonna)
- Extra Fudgy Vegan Butter Beans Brownies
If you try this recipe...
If you tried this recipe and you now know how to make the best vegan croissants ;), let me know! Leave a comment, rate it, and don’t forget to tag a photo #carlocao or #vegaliciously on Instagram. Cheers, friends!
Equipment
- blender
Ingredients
- 90 g cashews ((3 oz))
- 150 g soy yogurt ((5.5 oz))
- ½ tsp salt
- ½ tsp garlic powder
- 250 ml soy milk ((1 cup))
- 3 tbsp tapioca starch
- 1 tsp agar agar powder or 1 tbsp cornstarch
Instructions
- Place all the ingredients in a blender and blend until smooth. If your blander is not very powerful, boil the cashews for 20 minutes and then blend them with the rest of the ingredients.
- Pour the mixture into a saucepan and heat over medium to high heat while stirring constantly.
- Cook until the mixture is stretchy and thick (about 5 minutes).
- Moisten two sheets of baking paper, place half of the mixture in each sheet and wrap it up.
- Allow to cool completely and set in the fridge for 2-3 hours.
- Serve as desired.
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