Best Vegan Mozzarella Cheese Melts And Stretches Recipes

VEGAN MOZZARELLA CHEESE

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.

BEST VEGAN MOZZARELLA CHEESE (MELTS AND STRETCHES)

Steps:

• Boil cashews for 5 minutes or soak in hot water for 15-20 minutes.
• Place all the ingredients into a high-speed blender and process until completely smooth.
• Pour the mixture into a nonstick skillet or small saucepan and stir constantly over medium heat until it starts to thick and looks like melted mozzarella cheese.
• Use immediately or store in an airtight container in the refrigerator.