Vegan Mozzarella
Vegan Mozzarella
Ingredients
- 200 g potatoes, cooked and peeled
- 120 g cashews, soaked for at least 1 hour, then drained
- 60 g tapioca flour
- 2 tablespoons nutritional yeast
- 1 tablespoon white vinegar
- 120 ml unsweetened dairy-free milk
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon garlic powder
Instructions
- 1
If not already done, soak the cashews in hot water for at least 1 hour, then drain them thoroughly. Cook the potatoes until very tender, then peel them.
⏱️ 60 min
- 2
Press the cooked and peeled potatoes through a potato ricer into a large bowl. This ensures a smooth, lump-free texture for the mozzarella.
⏱️ 5 min
- 3
Add the drained soaked cashews, a large scoop (about 1/2 of the riced potato), tapioca flour, nutritional yeast, white vinegar, unsweetened dairy-free milk, salt, and garlic powder to a high-speed blender.
⏱️ 3 min
- 4
Blend all ingredients until a completely smooth and creamy mixture is formed. Scrape down the sides of the blender as needed to ensure everything is incorporated.
⏱️ 3 min
- 5
Pour the blended mixture into a medium-sized saucepan. Place the saucepan over medium heat.
⏱️ 1 min
- 6
Continuously stir the mixture with a spatula or whisk. As it heats, it will begin to thicken and become stretchy. Continue stirring until it forms a thick, cohesive, and stretchy ball, resembling melted mozzarella. This usually takes about 5-7 minutes.
⏱️ 7 min
- 7
Remove the vegan mozzarella from the heat. It can be used immediately for melting on pizza, grilled sandwiches, or other dishes. For a firmer block, you can press it into a small, oiled container and chill until firm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Mozzarella
- 200 g potatoes, cooked and peeled
- 120 g cashews, soaked for at least 1 hour, then drained
- 60 g tapioca flour
- 2 tablespoons nutritional yeast
- 1 tablespoon white vinegar
- 120 ml unsweetened dairy-free milk
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon garlic powder
Instructions
- 1
If not already done, soak the cashews in hot water for at least 1 hour, then drain them thoroughly. Cook the potatoes until very tender, then peel them.
⏱️ 60 min - 2
Press the cooked and peeled potatoes through a potato ricer into a large bowl. This ensures a smooth, lump-free texture for the mozzarella.
⏱️ 5 min - 3
Add the drained soaked cashews, a large scoop (about 1/2 of the riced potato), tapioca flour, nutritional yeast, white vinegar, unsweetened dairy-free milk, salt, and garlic powder to a high-speed blender.
⏱️ 3 min - 4
Blend all ingredients until a completely smooth and creamy mixture is formed. Scrape down the sides of the blender as needed to ensure everything is incorporated.
⏱️ 3 min - 5
Pour the blended mixture into a medium-sized saucepan. Place the saucepan over medium heat.
⏱️ 1 min - 6
Continuously stir the mixture with a spatula or whisk. As it heats, it will begin to thicken and become stretchy. Continue stirring until it forms a thick, cohesive, and stretchy ball, resembling melted mozzarella. This usually takes about 5-7 minutes.
⏱️ 7 min - 7
Remove the vegan mozzarella from the heat. It can be used immediately for melting on pizza, grilled sandwiches, or other dishes. For a firmer block, you can press it into a small, oiled container and chill until firm.
⏱️ 1 min