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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 great 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!
To make this 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.
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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