Vegan Mozzarella
Description
I think we need to take a minute to appreciate how versatile and magical nuts are...from deserts to cookies to CHEESE..they give us so many options and as a plant based chica I thank and salute you my dear nuts ✌🏽... On that note..here's a recipe for some vegan gooey stretchy moxerella. I’ll be honest and say its a little stickier than mozzarella, but when melted it definitely has the stretch and flavor of the real deal!
Ingredient
Instructions
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Rinse the cashews
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Blend all ingredients in a high powered blender until super smooth.
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Transfer to a small saucepan and cook over medium/ low heat, whisking continuously.
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Keep whisking, it's a serious arm workout so you may want to switch hands half way through, but don’t give up ITS WORTH IT!!
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As the mixture heats, it will start to form clumps. Keep whisking until the mixture is smooth, gooey and very thick and pulls away from the sides of the pan...wait for this. Even have a little taste because you want to avoid the grainy taste because the tapioca flour hasn't cooked down enough.
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Remove from heat - now if you are using it for pizza you can scoop it right on there or but if you want to make it into mozzarella balls, Use a small ice cream scoop, dip in oil then scoop balls of the mozzarella and drop them into the bowl of ice cold water. The balls will hold together and you’ll be able to shape them if the edges are a little ragged.
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♡ Sprinkle some lurve, say a little prayer & serve with gratitude ❤️
Note
Ideally the cashews should be soaked for a couple of hours but if you forget dooo not fear, you can ‘quick soak’ them by adding them to boiling water and cook on stove for about 15 minutes
