Vegan Mini Mozzarella Cheese Balls Recipes
VEGAN MINI MOZZARELLA CHEESE BALLS
Learn how to make easy vegan mini mozzarella cheese balls with just 4-ingredients in this simple step-by-step recipe! It's an amazing dairy-free mozzarella recipe that is soft, creamy, melty and tastes like real cheese! Serve it on top of pizza, pasta, burgers, nachos, toast, bread or use it for any savory recipe you like!
Provided by Bianca Zapatka
Categories Appetizer Basics Breakfast Lunch & Dinner Main Course Side Dish Snack
Number Of Ingredients 8
Steps:
- Boil the cashews for 10 minutes until softened (or soak them in water overnight). Then drain and rinse them with fresh water.
- Add the drained cashew nuts, dairy-free yogurt, salt, lemon juice, and yeast flakes (if using) to a highspeed blender. Blend the mixture until creamy, stopping now and then to scrape off the sides. Add the tapioca starch and blend again until well combined. Then, transfer the mixture into a bowl and use a silicone spatula to scrape out any excess cashew cream. Set aside.
- Pour the ½ cup of water into a saucepan. Add the agar and stir until the agar is completely dissolved. Then bring it to the boil and simmer for 2 minutes (or according to the package instructions), stirring constantly.
- Add the cashew cream to the saucepan and stir to combine rapidly. Cook the mixture for about 5 minutes, stirring constantly, until it gets very thick and stretchy.
- Prepare a large bowl of ice-cold water. Use a melon baller to scoop out mini mozzarella balls, then carefully transfer them into the ice water. (The mixture is very sticky, so I suggest using a teaspoon to remove each mozzarella ball from the melon baller).
- Let sit the mini balls in the ice water for a while until the mozzarella has set. Then place the balls in an airtight container and cover with salted water. Store in the fridge for up to 1 week.
Nutrition Facts : ServingSize 5 Mini Balls, Calories 143 kcal, Protein 6.6 g, Carbohydrate 10.1 g, Fiber 0.7 g, Sugar 1 g, Fat 8 g, SaturatedFat 1.5 g, Sodium 437 mg
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