Wednesday, February 24, 2016

Homemade Vegan Mozzarella Cheese in 10 Minutes!


Vegan Mozzarella Cheese Recipe

Sometimes when we don't have something at hand, it leads to amazing new things and discoveries. Yesterday I decided to make hot sandwiches, like we used to eat in my childhood, but in the process of making them I noticed, that I don't have any vegan cheese at home and the store was just too far away for me to go there only for cheese. So I had to do something, as cravings for sandwiches were too strong.
For some time I had been thinking about making my own vegan cheese, but it seemed so hard and it's just easier and faster to buy some. But boy was I wrong. Making vegan mozzarella is super easy and even a lazy vegan with a blender can manage it. It requires only few ingredients, blend everything and cook for few minutes, then cool down and voila! You have your own homemade vegan mozzarella! (Idea for the recipe from VedGed Out)


It's consistency is not as usual mozzarella cheese, it is more convenient to take it with a spoon than trying to cut with a knife, but it will be perfect for pizza and IT EVEN MELTS!

The second time I made this cheese I used more tapioca starch and it had a better form, so if you need it to look nice, you can add more starch and have perfectly shaped mozzarella cheese, but if you use it for pizza and need beautifully melted cheese, then make it as original recipe suggests.



Vegan Mozzarella Cheese recipe:
  • 1/4 cup cashews
  • 1 cup hot water
  • 2 tbsp + 1 tsp tapioca starch
  • 1 tbsp vegetable oil
  • 1 small garlic clove
  • 3/4 tsp salt
  • 1 tsp freshly squeezed lemon juice
Method:
  1. Wash cashews and soak in water for 15 minutes (if your blender isn't strong, then soak cashews for few hours), pour off the water.
  2. Mix all the ingredients and blend well, until the mixture becomes smooth.
  3. Pour the mixture into a preheated pot or pan, cook for a few minutes on the higher than medium heat, when cheese will begin to shrink and appear in clumps, keep stirring further and lower the heat to medium. Cook for another 2-3 minutes, until the mixture becomes really thick.
  4. Turn off the heat and pour cheese into a different form, to cool. I used silicone cupcakes form.




I have already tried hot sandwiches baked in oven with this mozzarella cheese, also it is heavenly delicious with sun dried tomatoes! And I can't wait to make a pizza with it. :)

Also I will keep searching and creating more vegan cheese recipes so stay tuned and follow my news on on facebook and instagram!

22 comments:

  1. Is the 1 cup of hot water just for soaking, or does that get blended up with the other ingredients? Appreciate your advice :)

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  2. Hot water is for blending with all the ingredients. :)

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  3. So the cashews are soaked, drained then soaked and drained again?

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    Replies
    1. Soak the cashews for 15 minutes, but if your blender is not very powerful, soak them for few hours, so it will blend more easily. :)after soaking drain them, and then mix with all the other ingredients.

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    2. If you have a Vitamix, or you have a high speed blender no need to soak, I didn't and it was perfect...

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    3. Great to know! I love my Vitamix!

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    4. Oh my gosh. I tried to make this twice and since it says to drain the water (and the water goes down the drain) I didn't know to put MORE into the blender. It was so gross lol. I guess I'll try it one more time with the actual water lol

      Delete
  4. What kind of pot or pan did you use? Was it a small one?

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  5. What kind of pot or pan did you use? Was it a small one?

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    Replies
    1. I used a small skillet or frying pan teflon coated, it's so easy to make, and the best recipe thus far...

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  6. How fun, I love this blog-Lazy Vegan- what a good idea!

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  7. Any idea how well this would freeze?

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  8. is it possible to use Potato starch instead of Tapioca starch?

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  9. Can i use agar powder instead of tapioca starch?

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    Replies
    1. If you use agar it will set and more than likely it will not melt, I use Agar for Vegan Savoury Cheese to slice. Use Tapioca because it melts when heated to make Pizza, and if you want it more firm add 1 teas more tapioca and it will set...

      I'm not sure why the author isn't answering our questions...

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  10. Tapioca flour used is to help the cheese run or helps the melting process when heated...Agar is for setting so you need to follow recipe.. Agar will make it a firm cheese and then it may not melt...

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  11. Is there a nut free version or does anyone have a good nut free substitute please . Also alergic to sunflower , pumpkin seeds and pinenuts .

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  13. Anyone know how long this lasts in the fridge? I experimented making it and now it just needs to cool and I'll try using it tomorrow if it's still good!

    ReplyDelete