Vegan Mozzarella Recipe By Tasty Food

VEGAN MOZZARELLA RECIPE BY TASTY

Vegan Mozzarella Recipe by Tasty image

Here's what you need: raw cashews, non-dairy yogurt starter, xanthan gum powder, water, salt, apple cider vinegar, agar-agar flakes, tapioca starch, refined coconut oil

Provided by Merle O'Neal

Categories Snacks

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 cup raw cashews
2 tablespoons non-dairy yogurt starter
2 teaspoons xanthan gum powder
4 cups water
1 tablespoon salt, plus more as needed
1 teaspoon apple cider vinegar
4 tablespoons agar-agar flakes
1 cup tapioca starch
1 ½ cups refined coconut oil

Steps:

Bring a medium saucepan filled with water to a boil. Add the cashews and boil for 30 minutes, then drain.
Add the boiled cashews, non-dairy yogurt starter, xanthan gum, and water to a blender. Blend until smooth.
Transfer the "cheese" mixture to a large bowl, cover with a kitchen towel, and let sit at room temperature, or between 72º-90ºF (22˚-32˚C), for 12-16 hours.
Return the mixture to the blender. Add the salt, apple cider vinegar, agar agar flakes, tapioca starch, and coconut oil. Blend until smooth.
Fill a large bowl with water and salt generously. Stir to dissolve the salt, then add ice. Set aside.
Transfer the "cheese" mixture to a large saucepan over medium-high heat. Stir constantly until the mixture begins to pull together, 3-5 minutes.
Using an ice cream scoop, scoop golf ball to baseball-size pieces of the mixture into the ice water. Allow the "mozzarella" balls to sit for 30 minutes, until they have firmed up and become stretchy.
Store in salt water in the fridge for up to 1 week.
Enjoy!

Nutrition Facts : Calories 369 calories, Carbohydrate 20 grams, Fat 31 grams, Fiber 1 gram, Protein 2 grams, Sugar 1 gram

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