Saladsciaoflorentina4.8
Vegan Mozzarella Cheese
This fresh dairy-free vegan mozzarella cheese recipe is the best for making a fresh Caprese salad, to top a pizza Margherita or garlicky bruschetta. It’s creamy and soft, naturally oil-free, dairy-free and gluten free, good for you.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 5 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- blender
- bowl
- wooden spoon
📝 Preparation Steps
1
Soak the cashews in hot water for ⏱️ 20 minutes then drain. (If using a powerful blender such as a Vitamix you can skip the soaking step).
water1.5 cups
2
To the bowl of a strong blender add the cashews, water, lemon juice, tapioca, nutritional yeast and salt. Blend until silky smooth.
water1.5 cupsnutritional yeast3 tsp
3
Transfer the cheese mixture to a sauce and bring to a boil. Using a wooden spoon stir constantly for a few minutes until the mixture turns into a sticky ball. You will see the curds forming which is great just keep stirring and take care not to allow anything to burn.
4
Once the mixture has thickened up into a ball remove from heat.
5
Prepare a bowl with ice water. Use a large spoon or ice cream scoop and scoop out balls of cheese. Place them in the ice cold water. (This should not stick but nicely slide off of the scoop into the water). Repeat with the remaining cheese.
water1.5 cups
6
Refrigerate all the mozzarella balls in the water for ⏱️ 30 minutes or until completely chilled and set. (If a more pouch like shape is desired simply wrap each ball in plastic wrap and twist tightly at the top. Refrigerate until ready to serve).
water1.5 cups
7
Store in the refrigerator packed in water in an airtight container or jar for up to 5 days. Pat dry before serving in a Caprese Salad with heirloom tomatoes and basil, slice or tear over a pizza pie or on top of garlic bread.
water1.5 cups
Nutrition Facts
calories
214 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
782 mg
protein Content
6 g
carbohydrate Content
18 g
saturated Fat Content
3 g
unsaturated Fat Content
11 g
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