Eight Ingredient Melty Vegan Mozzarella Cheese

Eight Ingredient Melty Vegan Mozzarella Cheese

Melty vegan mozzarella cheese. Tangy flavor with a creamy, texture. Grate-able, semi-soft vegan cheese.

Gather Ingredients for Melty Vegan Mozzarella

This vegan mozzarella recipe is pretty easy and straightforward. The only part where you’ll want to pay particular attention is when you are cooking the cheese to ensure you do not burn. It’s a science! And one that’s well worth the patience to make your own tasty vegan version of mozzarella cheese.

Here’s what you will need:

• 1 cup cashew milk
• 1/4 cup warm water
• 2 Tablespoons nutritional yeast
• 2 teaspoons agar agar powder
• 3 Tbsp chickpea powder
• 1/2 teaspoon garlic powder
• 7 teaspoons tapioca flour
• 1/4 cup cold water

Mix Vegan Cheese Ingredients

Add cashew milk, warm water, nutritional yeast, agar agar, chickpea flour, salt and garlic powder to a medium mixing bowl. Whisk until well combined. Then pour mixture into medium saucepan and bring to a boil over medium heat.

Cook & Store Melty Vegan Mozzarella

Once the vegan cheese mixture begins to boil turn down the heat until it’s just barely boiling. Cook at this temperature for 5 minutes, stirring frequently.

While this is slowly boiling, add the tapicoa flour to the cold water and stir until dissolved. Add this starch mixture to cheese mixture and stir in with whisk. Ensuring there are no lumps. Cook for an additional 1 minute. The cheese mixture will be very thick and stretchy.

Store the cheese mixture in in glass container or prepared cheese mold for 3 hours in the refrigerator. Please note you must allow the cheese to cool in the refrigerator for at least 3 hours before attempted to grate/shred the cheese. Cheese may be stored covered for up to 5 days in the refrigerator and 3 months in the freezer.

Melty Vegan Mozzarella Cheese Recipe

Melty Vegan Mozzarella Cheese

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Recipe by Sagen Jackson Course: Uncategorized

Melty vegan mozzarella cheese. Tangy flavor with a creamy, texture. Grate-able, semi-soft vegan cheese.

Ingredients

• 1 cup cashew milk

• 1/4 cup warm water

• 2 tablespoons nutritional yeast

• 2 teaspoons agar agar powder

• 3 Tbsp chickpea flour

• 1 1/4 teaspoon salt

• 1 tsp garlic powder

• 1 Tbsp apple cider vinegar

• 1 Tbsp lemon juice

• 7 teaspoons tapioca starch, aka tapioca flour. (This is the same as 2 tbsp + 1 tsp)

• 1/4 cup cold water

Preparation

• Prepare glass container or cheese mold to pour cheese mixture into once finished cooking.
• Add 1 cup cashew milk, 1/4 cup warm water, 2 tbsp nutritional, 2 tsp agar agar powder, 3 Tbsp chickpea flour, salt and garlic powder to a saucepan. Whisk ingredients together and heat until sauce just begins to boil.
• Lower heat until sauce is barely bubbling and allow to boil for 5 minutes, stirring frequently.
• While sauce is cooking mix tapicoa flour with cold water and stir with a whisk until it dissolves.
• Mix this starch with the cheese sauce and allow to cook for an additional minute. The mixture will become very thick and stretchy.
• Pour cheese sauce into prepared mold or glass container and store in refrigerator covered for at least 3 hours. Cheese will need 3 hours before you are able to shred.

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How long can I store the vegan mozzarella?

This vegan cheese recipe may be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.