How To Make The Best Vegan Mozzarella

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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!

Before you jump into the kitchen to make it, I suggest you read this blog post carefully. The recipe is simple but there are some steps and tricks to take into account.

Ingredients

To make the best vegan mozzarella you only need a coupe of ingredients.

That's what you'll need: 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 vegan mozzarella

The process is super easy. All you need to do is placing cashews, soy milk, and the rest of the ingredients in a food-processor and blend until you get a perfectly smooth cream.

Then you pour the mixture into a saucepan, cook it until firm, wrap in baking paper or cling film and allow to cool in the fridge for a couple of hours.

What blender should I use?

For the vegan mozzarella to have the perfect consistency it's important to use a powerful blender.

If your blender is not powerful, boil the cashews for 20 minutes. This will make them tender and easy to process.

Step 1: Blend the ingredients

The first step to make the cashew mozzarella is to place all the ingreidents into a high-speed blender and blend until creamy and smooth.

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 as shown in the picture below.

Once it starts pulling from the pan and it gets firm you're ready to go.

The more you cook the mozzarella the firmer it will get. So you can play with the cooking time.

Once the mozzarella has reached the consistency you like, wrap it in moistened baking paper or cling film and allow it to cool completely at room temperature.

Once cool, place in the fridge for a couple of hours to set.

Once the mozzarella is cool and firm you can use it as you wish 🙂 just unwrap it, cut it into slices and serve it.

How to use the cashew mozzarella

You can use the mozzarella to make a delicious caprese salad (which is my favorite way to serve it).

That said you can also use it to top pizzas or fill lasagne/ravioli etc.

Just be aware that it won't melt. If you're looking for a mozzarella that melts you should check out the recipein my ebook.

How to store vegan mozzarella

If you have left over mozzarella don't throw it away! Place it in an airtight container and store it in the fridge for up to 3-4 days.

I do not recommend freezing it since it changes it's texture.

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!

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