Vegan Mozzarella Recipe By Tasty Recipes

VEGAN MOZZARELLA CHEESE

Steps:

• Prepare a glass, ceramic, or silicone mold and have it ready to pour the cheese into when you are done. (I spray mine with a little oil to help it come out easier, but it's not necessary).
• Add a 13.5 oz can of coconut milk (or another cheese base), 1/4 cup of warm water, 1 1/4 tsp salt, 2 tbsp of nutritional yeast, 4 tsp agar agar, 1/2 tsp garlic.
• Heat the cheese sauce over medium heat until it begins to boil.
• Turn down the heat until it is just barely bubbling and allow to boil for 5 minutes while stirring frequently.
• Add 2 tbsp plus 1 tsp (or 7 tsp.) tapioca starch to 1/4 cup of cold water and stir until it dissolves.
• Add the starch and water mixture to the boiling cheese sauce and stir it in with a whisk and cook for an additional 1 minute. (Your cheese will become very thick and stretchy).
• Pour into a glass container and allow to cool uncovered in the refrigerator for at least 3 hours before shredding.
• Store covered in an air-tight container for 5 days in the fridge or up to 3 months in the freezer.

VEGAN MOZZARELLA RECIPE BY TASTY

Steps:

• Bring a medium saucepan filled with water to a boil. Add the cashews and boil for 30 minutes, then drain.
• Add the boiled cashews, non-dairy yogurt starter, xanthan gum, and water to a blender. Blend until smooth.
• Transfer the "cheese" mixture to a large bowl, cover with a kitchen towel, and let sit at room temperature, or between 72º-90ºF (22˚-32˚C), for 12-16 hours.
• Return the mixture to the blender. Add the salt, apple cider vinegar, agar agar flakes, tapioca starch, and coconut oil. Blend until smooth.
• Fill a large bowl with water and salt generously. Stir to dissolve the salt, then add ice. Set aside.
• Transfer the "cheese" mixture to a large saucepan over medium-high heat. Stir constantly until the mixture begins to pull together, 3-5 minutes.
• Using an ice cream scoop, scoop golf ball to baseball-size pieces of the mixture into the ice water. Allow the "mozzarella" balls to sit for 30 minutes, until they have firmed up and become stretchy.
• Store in salt water in the fridge for up to 1 week.
• Enjoy!