Stringy Meltable Vegan Mozzarella Cheese
- cup raw cashews, soaked in hot water for 1-2 hours
- 1/4 cup tapioca starch (also known as tapioca flour)
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 cups water
- 2 tablespoons refined coconut oil (this type of coconut oil has a neutral flavor)
- 1 teaspoon agar powder (for firmness)
- Optional: 1/4 teaspoon kappa carrageenan (for enhanced meltability and stretch, if available)
- Optional: a pinch of turmeric for color
- Drain the soaked cashews and rinse them thoroughly under cold water.
- In a blender, combine the soaked cashews, tapioca starch, nutritional yeast, lemon juice, apple cider vinegar, salt, garlic powder, and onion powder. Blend until smooth.
- In a saucepan, whisk together the water and agar powder. Let the mixture sit for a few minutes to allow the agar to hydrate.
- Place the saucepan over medium heat and bring the agar mixture to a gentle boil, stirring constantly. Reduce the heat and let it simmer for about 5 minutes, continuing to stir.
- While stirring, slowly pour the cashew mixture into the saucepan. Continue to cook and stir for another 2-3 minutes until the mixture thickens.
- Add the coconut oil and kappa carrageenan (if using) to the saucepan. Stir until everything is well combined and the mixture is smooth.
- If using turmeric for color, you can add it at this stage and stir until evenly distributed.
- Remove the saucepan from the heat and quickly transfer the mixture to a silicone mold or a container lined with plastic wrap. Smooth the top.
- Allow the cheese to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to set for at least 2-3 hours, or until firm.
- Once the cheese is firm, carefully remove it from the mold or container. It should have a solid texture that’s suitable for shredding or slicing.
- Use your homemade vegan mozzarella cheese just like you would use regular mozzarella. It should melt and stretch when heated, making it great for pizzas, quesadillas, and other dishes.
Remember that homemade vegan cheeses might not exactly replicate the taste and texture of dairy-based cheeses, but they can be delicious and satisfying in their own way. Feel free to adjust the seasonings and ingredients to suit your taste preferences.