Vegan Mozzarella Cheese for Pizza and Melting
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
5 mins
-
Total Time
15 mins
-
Servings
5 servings
-
Calories
68 kcal
-
Cuisine
American
Vegan Mozzarella Cheese for Pizza and Melting
Description
Vegan Mozzarella Cheese for Pizza and Melting provides two specific preparations using a blend of cashew nuts or sunflower seeds, starches like tapioca, oils, and subtle acids for tang. The thicker version includes agar agar powder to help the cheese solidify and stretch, suitable for dishes requiring a handleable cheese texture such as stuffed crust pizza or grilled cheese sandwiches. The thinner version flows more readily and works well when poured over pizza or baked dishes, creating a creamy topping.
Preparation involves blending all base ingredients until smooth before cooking the mixture over medium heat. Frequent whisking is essential to prevent sticking and to achieve the desired thickening around three minutes of simmering. This process gelatinizes the starches and activates the agar, where used, resulting in the final cheese-like texture.
Once prepared, this vegan cheese can be refrigerated for up to five days or frozen for a month, making it convenient for multiple uses. The recipe allows for some optional ingredients and adjustments, such as using refined coconut oil for richness in the thicker version or varying the nuts used. Both versions provide a plant-based alternative capable of melting and adding creaminess to various dishes.
Ingredients
Thicker version (great for quesadillas, stuffed crust, and grilled cheese):
- 1 cup water
- ⅓ cup cashew nuts or raw sunflower seeds; see Note 1, raw
- 2 tablespoons tapioca starch
- 1 tablespoon nutritional yeast
- 1 ½ tablespoons lemon juice fresh
- 1 ½ tablespoons coconut oil See Note 2. Adds richness but can be omitted, refined, optional
- 2 teaspoons agar agar powder See Note 3, optional
- ¾ teaspoon salt fine sea salt
- ¼ teaspoon garlic powder
New version (thinner consistency; perfect for pouring on top of pizza and casseroles):
- 1 cup water
- ⅓ cup cashew nuts or raw sunflower seeds; see Note 1, raw
- 1 ½ tablespoons olive oil can be omitted for oil-free diets, optional
- 1 tablespoon tapioca starch
- 1 small clove garlic peeled
- 1 teaspoon rice vinegar
- 1 teaspoon white vinegar
- 1 teaspoon chickpea miso or white miso
- ¾ teaspoon salt fine sea salt
- ⅛ teaspoon Organic Sugar
- ½ to 1 teaspoon lemon juice fresh, optional
Instructions
- For the thicker version, combine all ingredients except tapioca and agar, if using, in a high speed blender and blend until completely smooth. Taste and adjust salt and acid as desired. Now add the tapioca and agar, if using, and blend again.For the new pourable vegan mozzarella, combine all ingredients except tapioca and lemon in a high speed blender and blend until completely smooth. Taste and decide whether you want to add the lemon juice. You can also wait and add the lemon directly to the pot in the next step. Add the tapioca and blend again.
- Pour the mixture into a small saucepan over medium heat. The mixture cooks quickly so don't walk away! Whisking frequently, bring to a low simmer. When the mixture is getting hot, continue whisking and reduce heat to low. Cook for about 3 minutes or until thickened (see photos above for reference). The thicker mozzarella will be gloopy and stretchy. The thinner version should look more like a bechamel sauce.
- Vegan mozzarella can be used immediately on pizza or in other dishes. Or if preparing the agar version for stuffed crust pizza, transfer the cheese to ramekins or a small bowl, and refrigerate until firmer and cool enough to handle.
Notes
- Soak cashews overnight or quick-soak in hot water for smoother blending if you do not have a high-speed blender.
- Refined coconut oil is preferred for the thicker version as it does not impart coconut flavor; avoid virgin coconut oil.
- Agar agar powder helps the thicker mozzarella set, which is especially useful for recipes like stuffed crust pizza; if using agar flakes, double the quantity.
- Store leftovers in the refrigerator for up to five days or freeze for up to one month to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Calories | 68kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Cholesterol | 0mg | 0% |
| Sodium | 350mg | 15% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
