Description
So quick, easy, stretchy, & cheesy! A vegan cashew mozzarella recipe for when the grilled cheese craving hits! Top pizza, pasta, or soup too!
Ingredients
- 1/2 cup raw cashews, soaked
- 1 cup fresh cool water
- 3 1/2 tbsp tapioca starch (or tapioca flour)
- 1 tbsp lemon juice
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 2 tbsp nutritional yeast
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- If you have not soaked your cashews overnight use the quick soak method! Boil water in your kettle and pour the boiling water over ½ cup cashews in a heat proof measuring cup or bowl. Allow the cashews to soak for 15-20 minutes, then drain, and add to your blender.
- Add the remaining ingredients to the blender with the cashews (use fresh water, not the water the cashews soaked in).
- Blend until smooth.
- Add the mixture to a small pot and heat over medium low. Stir while the mixture thickens (making sure to scrape the bottom and sides to ensure the “mozzarella” isn’t sticking). In 5-8 minutes the mixture will become thick and stretchy! Once it starts forming more of a ball and pulling away from the edges of the pot it’s ready to be served up as a melty, stretchy grilled cheese OR scoop and add to pizza, pasta, or soup!
- Keeps well refrigerated for 4-5 days. It will lose its stretchiness but can be scooped!
Notes
Approximate Cost: CAD $2.28 vs. at least $5 for a dairy mozzarella ball.
You can make this recipe with a different starch. Tapioca starch is the strongest and produces the stretchiest “mozzarella”. Arrowroot starch or cornstarch will produce good results and just be a little less stretchy.
For a nut free option try using 350 g extra firm tofu and ½ cup plus 1 tbsp soy milk. Keep the rest of the ingredients the same and follow the same method for blending and heating the “mozzarella”. The method does not get as stretchy but still produces a tasty, spreadable cheese!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Thrifty How-Tos
- Method: Blender, Stovetop
- Cuisine: American