Vegan Mozzarella Cheese Food
EASY VEGAN MOZZARELLA CHEESE
Steps:
- *Use the quick soak method for cashews if you don't already have them soaking overnight.
- Add all ingredients to a food processor or high-speed blender. Blend on high until smooth and creamy (2-3 minutes).
- Add ingredients to small pot on medium-high heat. Stir constantly until thick. Serve immediately or store in refrigerator.
Nutrition Facts : ServingSize 2 tbsp, Calories 65 kcal, Carbohydrate 6 g, Protein 2 g, Fat 3 g, Sodium 3 mg
VEGAN MOZZARELLA CHEESE
A delicious vegan mozzarella recipe that is made with coconut milk. It melts and stretches and is perfect for vegan pizza, grilled cheese, quesadillas, lasagnas, and casseroles.
Provided by Monica Davis
Categories Appetizer
Time 10m
Number Of Ingredients 8
Steps:
- Prepare a glass, ceramic, or silicone mold and have it ready to pour the cheese into when you are done. (I spray mine with a little oil to help it come out easier, but it's not necessary).
- Add a 13.5 oz can of coconut milk (or another cheese base), 1/4 cup of warm water, 1 1/4 tsp salt, 2 tbsp of nutritional yeast, 4 tsp agar agar, 1/2 tsp garlic.
- Heat the cheese sauce over medium heat until it begins to boil.
- Turn down the heat until it is just barely bubbling and allow to boil for 5 minutes while stirring frequently.
- Add 2 tbsp plus 1 tsp (or 7 tsp.) tapioca starch to 1/4 cup of cold water and stir until it dissolves.
- Add the starch and water mixture to the boiling cheese sauce and stir it in with a whisk and cook for an additional 1 minute. (Your cheese will become very thick and stretchy).
- Pour into a glass container and allow to cool uncovered in the refrigerator for at least 3 hours before shredding.
- Store covered in an air-tight container for 5 days in the fridge or up to 3 months in the freezer.
Nutrition Facts : Calories 111 kcal, Carbohydrate 5 g, Protein 2 g, Fat 10 g, SaturatedFat 9 g, Sodium 371 mg, Fiber 1 g, Sugar 1 g, ServingSize 0.25 cup
VEGAN MOZZARELLA CHEESE
Found this somewhere on the 'net but can't figure out where, so someone else deserves the credit for it but I'm not sure who. Omnivores in my life love this stuff too, so it's a good alternative to dairy for more than just vegans.
Provided by smallstream
Categories Spreads
Time 45m
Yield 1 pizza
Number Of Ingredients 10
Steps:
- Put it all in a food processor or blender, and process til totally smooth.
- Put in a saucepan and cook over medium heat, stirring constantly until smooth and thick.
- This will thicken to a spread if you let it but I find that adding more water if that happens makes it gooey again so it works well on pizza.
- If you're going to let it sit while you put the pizza together, stop cooking when it's still a bit thin and cover the pot.
- POINTS: 6 points for the entire amount.
- Just divide it into however many servings/slices you made.
Nutrition Facts : Calories 432.1, Fat 17.8, SaturatedFat 2.5, Sodium 1218.3, Carbohydrate 51.2, Fiber 14.9, Sugar 2.3, Protein 27.1
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- Soak cashews in very hot water for 1 hour or overnight or at least 6 hours in cool water. Drain thoroughly.
- Add cashews to a high-speed blender, along with coconut yogurt (see notes for substitutions), lemon juice, almond or rice milk, salt, nutritional yeast, and tapioca starch, and blend on high until creamy and smooth, scraping down sides as needed.
- Taste and adjust flavor as needed, adding more nutritional yeast for cheesiness, salt for saltiness, lemon juice for acidity, or coconut yogurt for more creaminess or tang. The texture should be creamy, smooth, and pourable.
- Transfer to a small saucepan or skillet, heat over medium-low heat, and begin whisking. It should start to bubble and thicken and look a little clumpy - this is OK. Keep whisking and the mixture will come together in a ball-like shape within 4-5 minutes. Lower heat if cooking too quickly. It’s also normal for the cheese to stick to the bottom of the pan a little. Don’t panic.
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