Melty Stretchy Gooey Vegan Mozzarella
Try this Melty Stretchy Gooey Vegan Mozzarella recipe, or contribute your own.
Try this Melty Stretchy Gooey Vegan Mozzarella recipe, or contribute your own.
- Carbohydrate 3.90896611111111 g
- Cholesterol 0 mg
- Fat 5.29376055555556 g
- Fiber 0.368544443554348 g
- Protein 1.78830833333333 g
- Saturated Fat 1.04584805555556 g
- Serving Size 1 1 Serving (91g)
- Sodium 5.05222222222222 mg
- Sugar 3.54042166755676 g
- Trans Fat 0.233452222222221 g
- Calories 66 calories
Step-by-step
- Soak the cashews for four hours or overnight. Or if you are impatient like me, just boil them for 10 minutes until soft. Drain before using.
- Add the cashews the hot water, and all the remaining ingredients to a blender, and blend until smooth. It will be very watery.
- Pour into a small sauce pan and heat over medium high heat, while stirring. If you don't have a high powered blender, you may want to pour the liquid through a fine mesh strainer or cheese cloth into the pot, to remove any cashew bits that didn't grind up. This will ensure a smooth cheese texture.
- As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess. This takes about 5 minutes. Continue to cook and stir for an additional 2 minutes to make sure it has firmed up completely.
- Use for anything you like! Scoop up with tortilla chips, dollop onto pizza before baking, make a grilled cheese sandwich, or whatever your hearts desire. Store in an airtight container in the fridge.
Tapioca starch is entirely non-negotiable for achieving a stringy cheese pull without animal dairy. Many alternative starches like standard cornstarch will yield a thick paste rather than the elastic, translucent matrix required here. Boiling the raw cashews for precisely ten minutes offers a shortcut when four-hour soaking windows are impractical, though standard blenders will still require passing the liquid through a fine mesh strainer to eliminate grit. Continuous agitation over medium-high heat prevents scorching while the starches gelatinize, shifting the watery mixture into a cohesive mass within five minutes. Extended cooking for an additional two minutes ensures the starches fully activate and eliminate any raw flour taste. Pairing this pliable cheese requires balancing its dense, neutral cashew fat with aggressive acidity and crunch. Charred blistered shishito peppers dusted with flake salt cut through the rich density effectively. Thin slices of pickled red onion provide a sharp vinegar bite that mimics the traditional lactic tang missing from quick plant-based cheeses. Crusty sourdough bread toasted in olive oil supplies structural integrity capable of supporting the heavy, stretchy spread without tearing. Swapping lemon juice for apple cider vinegar shifts the flavor profile toward a sharper, fermented note, whereas substituting almond flour for cashews completely ruins the melt by introducing too much graininess. Stored properly in a sealed container within the refrigerator, the block firms up further and retains its properties for up to five days.
