Vegan Mozzarella Recipe By Tasty

EASY VEGAN MOZZARELLA CHEESE

Steps:

• *Use the quick soak method for cashews if you don't already have them soaking overnight.
• Add all ingredients to a food processor or high-speed blender. Blend on high until smooth and creamy (2-3 minutes).
• Add ingredients to small pot on medium-high heat. Stir constantly until thick. Serve immediately or store in refrigerator.

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.

THE BEST VEGAN MOZZARELLA!!!

Steps:

• Add all of the ingredients to the blender, and blend until completely smooth and creamy. Kappa carrageenan must reach 158F to set. Because of this, it's very important that the water is at a full boil, that you add it to the blender last, and that you blend right away to ensure that nothing cools down. Quickly pour into your mold of choice, the cheese sets very fast so work quickly.
• Chill, uncovered in the fridge for about 1 hour or until the cheese sets and is firm all the way through. To remove the cheese just turn the mold over onto a clean surface and smack the bottom and sides a few times until it releases. Store the cheese in an air-tight container in the fridge up to 1 week, or it can be frozen.
• Add everything to the blender except for water and the agar. Set the blender aside.
• Whisk together 1 1/2 cups cold water and 2 tablespoons agar in a small pot and bring to a boil over medium heat while continuing to whisk until the mixture thickens and forms a thin gel, about 1 - 2 minutes at a full boil. Working quickly, now add the agar mixture to the blender and blend until smooth. Quickly pour into your mold of choice, the cheese sets very fast so work quickly.
• Chill, uncovered in the fridge for about 1 hour or until the cheese sets and is firm all the way through. To remove the cheese just turn the mold over onto a clean surface and smack the bottom and sides a few times until it releases. Store the cheese in an air-tight container in the fridge up to 1 week, or it can be frozen.

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.

VEGAN MOZZARELLA RECIPE BY TASTY

Steps:

• Bring a medium saucepan filled with water to a boil. Add the cashews and boil for 30 minutes, then drain.
• Add the boiled cashews, non-dairy yogurt starter, xanthan gum, and water to a blender. Blend until smooth.
• Transfer the "cheese" mixture to a large bowl, cover with a kitchen towel, and let sit at room temperature, or between 72º-90ºF (22˚-32˚C), for 12-16 hours.
• Return the mixture to the blender. Add the salt, apple cider vinegar, agar agar flakes, tapioca starch, and coconut oil. Blend until smooth.
• Fill a large bowl with water and salt generously. Stir to dissolve the salt, then add ice. Set aside.
• Transfer the "cheese" mixture to a large saucepan over medium-high heat. Stir constantly until the mixture begins to pull together, 3-5 minutes.
• Using an ice cream scoop, scoop golf ball to baseball-size pieces of the mixture into the ice water. Allow the "mozzarella" balls to sit for 30 minutes, until they have firmed up and become stretchy.
• Store in salt water in the fridge for up to 1 week.
• Enjoy!