Super tasty and easy vegan mozzarella cheese. Delicious as a pizza topping or grilled, easy to follow recipe!
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
½cupraw cashews(soaked overnight or boiled for 15 minutes)
1cupcashew milk(or water)
2tspkappa carrageenan(or substitute for 2 tbsp agar powder, check the notes below)
1 ½tbspnutritional yeast
3tbsprefined coconut oil(melted and cooled)
Blend cashews and milk (or water) in a high speed blender until as smooth as possible.
Strain through fine sieve and return back to blender, adding the rest of the ingredients.
Blend again until smooth and transfer to a medium saucepan.
Place on a medium heat and keep stirring often.
When mixture becomes quite thick and bubbly around the edges, take off the heat and transfer into mold and place in the fridge for 3-4 hours, allowing it to firm.
*When using agar powder instead of carrageenan, make sure to combine the agar with water in a small pot first, then bring to boil. Keep stirring constantly, to prevent sticking, then lower the heat to minimum and stir for 2 minutes. It will turn into a thick paste, then remove from the heat. Add the agar paste into a blender and blend with the rest of the ingredients until well incorporated. Pour the cheese mixture into prepared cheese mold and refrigerate for at least 3 hours.Texture may be slightly softer when using agar.Cooking time does not include chilling. Calories are an estimate per one serving.