Vegan Liquid Mozzarella
User Reviews
5
Vegan Liquid Mozzarella
Description
This vegan mozzarella relies on softened cashews blended thoroughly with water and olive oil to form a creamy base. Garlic, salt, lemon juice, onion powder, and yellow miso contribute to the savory, slightly tangy flavor profile. Tapioca starch acts as a thickener, providing the characteristic stretchiness associated with mozzarella cheese.
The cheese requires blending multiple times to achieve a smooth, grit-free texture and is used without cooking in the liquid form described. The recipe also includes instructions for preparing a pizza crust to accompany the mozzarella, but the cheese itself is a separate preparation.
This liquid mozzarella can be stored refrigerated up to four days but does not freeze well due to separation. It serves well as a cheese sauce for pasta or as a topping on homemade pizzas. Variations include adjusting thickness by water content and flavor additions such as nutritional yeast or yogurt for depth.
The recipe notes allow for substitutions to suit gluten-free, soy-free, or nut-free diets by altering miso type or base ingredients, widening its accessibility for various dietary needs.
Ingredients
For the mozzarella:
- ½ cup cashew soaked for at least half an hour in hot water, raw, dried unsoaked, measure as described
- ¾ cup water use 1 tablespoon less for thicker
- 2 teaspoons extra virgin olive oil
- 1 garlic clove small, or ½ teaspoon garlic powder
- ¾ teaspoon salt
- 1 teaspoon lemon juice
- 1/8 teaspoon onion powder
- 1 teaspoon yellow miso or use chickpea miso for Soyfree, or white miso
- 2 teaspoon tapioca starch or 1 teaspoon all purpose flour
- nutritional yeast 1/4 teaspoon or more mushroom powder or seasoning adds a deeper umami flavor, optional, or 1 tablespoon non-dairy yogurt or 1 teaspoon sauerkraut brine or pickle brine
For the pizza crust:
- 1 ¼ cup all-purpose flour
- 1/3 teaspoon salt
- ½ teaspoon oregano
- 1 teaspoon active yeast
- ½ cup water warm
- 2 teaspoons olive oil
For topping:
- ¼ cup pizza sauce or as needed
- basil freshly torn leaves
- 2 teaspoons olive oil to drizzle
- 1 garlic finely minced, clove
Instructions
- Make the mozzarella cream: Add drained cashews and rest of the ingredients to a blender and blend till it is a very smooth mixture. I usually blend it for a minute, then let it sit for 5 minutes then blend again and repeat it for 3-4 times until the cashews are blended into a creamy mixture and you can’t feel any grittiness in the mixture.
- Let this cheese set aside, we don’t have to cook it!
- Make your pizza crust. )You can use store bought pizza crust, you can use my gluten free pizza crust or my almond flour Naan batter). Make this pizza crust by combining the yeast with warm water and 1 tablespoon of the flour. Mix and let it sit for 5 minutes.
- Then add in 1 cup flour, salt, oregano, olive oil and mix well until all of the flour is incorporated in the mixture.
- Then add flour, 1 tablespoon at a time until the mixture is sticky but not overly sticky and is starting to come together. Bring it together into somewhat ball.
- Then cover with a damp towel and let it sit near your warming oven for at least 20 minutes.
- Preheat the oven to 425F (215C). Take the pizza dough, sprinkle some flour on it. Transfer it to a lined baking sheet and use your hands to press it outwards until you get a thin pizza crust.
- This pizza crust rises a lot so you’ll want to spread it out so that the middle is thin and keep the edges a little thicker.
- Spread the pizza sauce of choice. Use a spoon to transfer big spoonfuls of the liquid mozzarella onto the pizza sauce so that it pours in big puddles and then drizzle some of it all over as well. See pics
- Tear some of the fresh basil and put it on top of the mozzarella or the pizza overall.
- Mix the garlic into the olive oil that is for drizzling and drop that mixture all over the pizza. You can also add red pepper flakes and sprinkle it all over the pizza.
- Then put it to bake for 10 minutes. After that, Start broil and broil for the next 3-4 minutes or until some of the mozzarella starts to get golden brown. Then remove the pizza from the oven, let it sit for a minute or two then slice and serve.
Notes
- Store liquid mozzarella in the refrigerator up to 4 days; freezing is not recommended due to separation.
- Use cooked mozzarella if freezing is necessary to prevent texture changes.
- It works well as a cheese sauce alternative for pasta or pizza toppings.
- Adjust water to change thickness; less water yields a thicker cheese.
- Substitute chickpea miso for soy-free versions and use gluten-free pizza crust options to suit dietary needs.
- For nut-free alternatives, consider tofu-based sauces or seed blends with extra tapioca starch.
- Flavor tweaks can include nutritional yeast, non-dairy yogurt, or brine additions for varied umami.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Sodium | 497mg | 21% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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