Vegan Cashew Mozzarella
This recipe is easy and absolutely delicious! With it you’ll make 2 mozzarelle. Use them for your Caprese Salad, Pizza, Lasagne or Ravioli
Servings: 2 mozzarelle
- 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
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.