Vegan meats have come a long way over the last few years, but when it comes to dairy products, we’ve still got a ways to go. While there’s no shortage of delicious plant-based milks on the market, store-bought vegan cheeses tend to taste gluey and bland—not exactly something most of us want on our pizza. Fortunately, with a few simple ingredients, you can make your own non-dairy mozzarella that’s just as delicious as the real thing. Read on for our go-to recipe.
Ingredients:
- 1 cup raw cashews
- 1/4 cup nutritional yeast
- 2 tablespoons tapioca flour
- 1 tablespoon refined coconut oil
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1 1/2 cups water
Instructions:
- Place the raw cashews in a bowl and cover them with water. Allow them to soak for at least 4 hours or overnight. Drain before using.
- Combine the soaked cashews, nutritional yeast, tapioca flour, coconut oil, lemon juice, apple cider vinegar, garlic powder, onion powder, and salt in a blender. Add the water ¼ cup at a time and blend on high until the cashews achieve a smooth consistency.
- Pour the blended mixture into a saucepan over medium heat, stirring continuously to prevent sticking.
- Once the mixture begins to thicken, reduce the heat to low and continue stirring until it starts to resemble melted mozzarella. If it becomes too thick, add a little more water and stir to thin it out.
- Remove the saucepan from heat and let the mozzarella mixture cool for a few minutes.
- While your mozzarella is still warm but not hot, shape it into a ball or log and wrap it in plastic wrap to set in the refrigerator.
- Leave it to chill in the refrigerator for at least 2 hours before serving. Slice, shred, or melt it as needed for your favorite dishes.
