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Creamy Vegan Mozzarella Recipe
Soak the Cashews: If not pre-soaked, cover 1 cup of raw cashews with water and soak for 4+ hours (or overnight). For a quick soak, use hot water for 20–30 minutes. Blend the Cashews: Drain and rinse the cashews. Blend with coconut milk, water, nutritional yeast, tapioca starch, lemon juice, apple cider vinegar, garlic powder, onion powder, and salt until creamy (1-2 minutes). Add water 1 tbsp at a time if too thick. Cook the Mixture: Pour into a saucepan over medium heat. Stir constantly as it thickens (5–7 minutes) into a gooey, stretchy consistency. Add dissolved agar powder (optional) and cook 2–3 minutes more. Chill (Optional): For a firmer vegan mozzarella, transfer to a bowl, cool to room temperature, cover, and refrigerate for 2+ hours. Serve: Shape into a ball or slice for pizzas, sandwiches, or standalone snacking. Description This vegan mozzarella is a creamy, stretchy dream with a subtle cheesy tang from nutritional yeast and lemon juice. The coconut milk adds richness, while tapioca starch gives it that iconic pull. It’s a plant-based marvel that rivals dairy mozzarella in texture and taste—perfect for a guilt-free indulgence. Nutritional Information (Per 1/4 Cup Serving, Approx.) Calories: 180 Fat: 14g (healthy fats from cashews and coconut) Protein: 4g Carbs: 8g (mostly from starch) Fiber: 1g Sodium: 150mg (adjustable) Note: Nutritional yeast adds B vitamins, making this a nutrient-packed dairy-free option. Conclusion This vegan mozzarella recipe proves you don’t need dairy to enjoy cheesy goodness. It’s simple, customizable, and aligns with the healthful indulgence movement—satisfying cravings while nourishing your body. Recommendation Pair this plant-based mozzarella with a vegan pizza, caprese salad, or grilled sandwich. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for a month. Reheat gently to restore its stretchy magic! Embracing Healthful Indulgence
