Nutritional Yeast – Loaded with B vitamins and cheesy flavor, you could get away without it but most definitely use it if you have some.Tapioca Starch– This is what will hold everything together and lend that perfectly creamy and stretchy texture.A quick soak in hot water for 20-30 minutes is highly recommended if you don’t have a really powerful blender.
#CASHEW MOZZARELLA FREE#
Just add a little of the liquid so they do not dry out.Dairy free and homemade from scratch with only 5 ingredients, this simple soft Southern Italian cheese traditionally made from the water buffalo milk is healthy, plant based vegan and super easy to make.
#CASHEW MOZZARELLA ZIP#
Once firm, remove mozzarella and place in zip lock bags or a shallow storage container adding just a little of the liquid brine for storage. Once all of the mozzarella balls are formed and in the water, place the bowl in the fridge for about an hour, or until the mozzarella has firmed up a bit. With a medium size cookie scoop (or you can use a large spoon or ice cream scoop) scoop out balls of mozzarella and drop them into the bowl of ice water. It will resemble a stretchy dough/ batter and scoop easily once it is ready. Just keep stirring and scraping the cheese from the sides of the pot. This will take just a couple of minutes, as it comes together pretty quickly. Mix the cashew mixture into the water and agar, stirring continuously unit it becomes thick and stretchy. Once it is boiling reduce heat to med/low. In a medium sized pot, bring water and agar powder to a boil. Stir in a few teaspoons of salt and place next to your stove top. You may need to scrape the sides down a few times to make sure all of the cashew bits get processed.įill a large bowl halfway with water and a cup of ice. So don’t be intimidated and try your hand at making this soft mozzarella!! I think you will be surprised at how easy it is and how close it mimics the real deal!Īdd drained cashews, and all other ingredients EXCEPT the water and agar to a high speed blender or food processor.īlend on high until the mixture is completely smooth. This vegan soft mozzarella will keep in the fridge for about a week and will work perfectly for a caprese salad, sliced on top of pizza, diced on a green salad, or in any recipe where you are missing soft mozzarella! You will never even be able to taste it in the cheese, but I adds a kick that you would miss if you didn’t add it! You gotta trust me here! It works! It adds a fermented briny-ness (is that a word, if not it is now on this blog if nowhere else) that a lot of vegan cheese recipes are missing. Now, before you glance at the ingredients and gawk at addition of sauerkraut, hear me out. It’s brilliant really! Agar agar will begin to set at room temperature, so dropping this cheese mixture into ice cold water will have it set into a ball almost instantly! It still needs some time in the fridge to completely set, but over all, this recipe is really easy, quick, and pretty straightforward. This cheese cooks up like a regular agar cheese, but instead of pouring it into a mold, you scoop the mixture and drop it into ice cold water, causing it to quickly set into soft vegan mozzarella cheese balls! Just a little more time consuming than some agar quick set cheeses.
This may not be my easiest cheese recipe, but it is certainly not difficult. Honestly, hard cheeses are really easy, and coming up with a shreddable mozzarella wasn’t too hard, but what stumped me was a soft vegan mozzarella, one that I could make my favorite salad with! It is the cheese I missed the very most and could not imagine a world where I would not longer eat mozzarella! So once going vegan I had to, HAD TO, find a way to mimic soft mozzarella. Soft, shredded, on pizza, in a caprese salad, in lasagna, any way at all. Oh mozzarella cheese, how I loved you in all of your many forms.
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