Vegan Moxarella


Vegan, Dairy-free

Meal Type
Condiments
Author
One Green Planet
Preparation Time
2 hours
Cooking Time
40 minutes

Ingredients

  • 1/4 cup raw cashews (soaked in boiling water for 2 hours+)
  • 1 cup water
  • 2 Tbsp + 1 tsp tapioca starch
  • 1 tsp olive oil
  • 1 small garlic clove
  • 3/4 tsp sea salt
  • 1 tsp lemon juice

Instructions

  1. Soak Cashews in hot water for several hours to soften. Drain into a blender cup.
  2. Add all ingredients except starch and blend until smooth.
  3. Pour mixture into a small saucepan and whisk in tapioca starch until well combined.
  4. Heat contents slowly over low heat, stirring constantly until mixture becomes very thick.
  5. Allow to cool for 30 minutes before using as a mozzarella ball replacement.

Notes

  • Because of the garlic, this cheese will keep for up to a week or two in the fridge but no more, if making a large batch consider using garlic powder instead, as it has less risk of bacterial problems.
  • If using to replace mozzarella in lazagna or on pizza, remove from heat as soon as it starts to thicken, assess and consider thinning with a little hot water so you can pour or drizzle it as needed.
  • If making a bocconcini or buffalo mozzarella replacement add 1 - 2 tsp agar agar powder to the tapioca and cook per the recipe. At the end use a small ice-cream scoop or spoon/s to form ball shapes and drop into ice water to set before transferring to a jar of salted water and the fridge.
  • Using Tapioca starch makes this vegan cheese heat reversible, meaning it will melt well in toasted sandwiches or on pizza. If you want a harder cheese to keep its shape add agar agar. Agar sets at room temperature so it resists melting to a degree and helps make a firmer texture, but too much can be.. too much?