Melty Stretchy Gooey Vegan Mozzarella

My Unexpected Vegan Cheese Adventure

As a busy mom of two, finding time for anything beyond the usual school runs, grocery shopping, and dinner prep feels like a luxury. My days are a whirlwind of activities, and honestly, cooking elaborate meals often gets pushed to the bottom of my to-do list. However, recently, I stumbled upon a recipe that changed my perspective on quick, healthy, and surprisingly delicious vegan cooking. It was a recipe for vegan mozzarella – a recipe that promised that melt-in-your-mouth, stretchy goodness I crave in a pizza or grilled cheese sandwich, but without the dairy. I was skeptical, to say the least. I've tried other vegan cheese alternatives before, and let's just say, the results haven't always been stellar.

Intrigued, and fueled by a desire for something other than the usual weeknight fare, I decided to give it a try. The ingredients were simple enough: cashews (soaked, of course, though I confess I took a shortcut and boiled them), nutritional yeast (which I always have on hand for its cheesy flavor), tapioca starch, and a few basic spices. The process was surprisingly straightforward, a welcome change from some of the more complicated recipes I've attempted. The blending was easy, the heating on the stovetop was quick, and before I knew it, I had a pot full of gooey, stretchy, cheesy goodness that looked surprisingly like the real deal. It exceeded my expectations! The taste was incredible. Creamy, tangy, and with a satisfyingly stretchy texture, it was the perfect addition to my otherwise hurried weeknight meals.

I experimented with it in various dishes. I made a quick pizza with it, melted it onto some grilled vegetables for a simple yet flavorful lunch, and even made a surprisingly good vegan mac and cheese. It was such a hit with my kids that they didn't even realize it was vegan! The best part? The entire process, from start to finish, took less than 30 minutes. That kind of efficiency is a game-changer for a busy mom like me. It allowed me to add a fun and healthy twist to the dishes I regularly cook, without sacrificing time or taste.

The success of this vegan mozzarella has not only broadened my culinary horizons but has also inspired me to experiment further with vegan cooking. I'm already brainstorming new ways to incorporate this versatile cheese into my repertoire. Perhaps a creamy vegan pasta sauce? Or a decadent vegan lasagna? The possibilities seem endless. This simple recipe proved that healthy eating doesn't have to be complicated or time-consuming, and that even busy lives can accommodate delicious and unexpected culinary adventures. This vegan mozzarella is now a staple in my household, and I'm so grateful for the unexpected culinary joy it brought into my life.

Ingredients I used:

• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 cup hot water
• 1/4 cup raw cashews
• 2 tablespoons + 2 teaspoons tapioca starch
• 1 tablespoon of nutritional yeast
• 1 teaspoon lemon juice or apple cider vinegar

Step-by-step

• Soak the cashews for four hours or overnight. Or if you are impatient, just boil them for 10 minutes until soft. Drain before using.
• Add the cashews, hot water, and all remaining ingredients to a blender, and blend until smooth. It will be very watery.
• Pour into a small saucepan 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 cheesecloth 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. 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 heart desires. Store in an airtight container in the fridge.