I have tried many non-dairy Mozzarella recipes over the years, and the main disappointment is that they lack the stretchy texture of mozzarella made with dairy. This recipe changed all that with the addition of a key ingredient that solved my texture problems, tapioca starch. Its delicious and easy to make. A real time saver when you are in a hurry to put something together when your vegan son arrives for dinner. This recipe is frrfm my booklet Vegan Cheese and Yoghurt Making.
Non-Dairy Mozzarella
Equipment:
- Blender
- Colander or sieve.
- A pot on the stove and a wooden spoon
Ingredients:
- Half a cup of raw cashews
- One cup of water
- Four tablespoons of tapioca starch
- One tablespoon of nutritional yeast flakes
- One teaspoon of apple cider vinegar
- Half a teaspoon of cheese salt
- One-quarter teaspoon of garlic powder
Instructions:
- Place the cashews in a pot on the stove with enough water to cover them. Bring them to a boil and simmer for 10 minutes. This step is to soften the cashews, making them easier to blend.
- Drain the cashews using a colander or sieve.
- Add the drained cashews, water, tapioca starch, nutritional yeast, vinegar, salt, and garlic powder to the blender and blend until smooth.
- Pour the blended ingredients into a saucepan and cook over medium heat, stirring continuously.
- Continue to cook over medium heat until the ingredients thicken and form a gooey, mozzarella-style cheese. This should take about five minutes.
This cheese can be stored in an airtight container in the fridge for 2-3 days. It thickens as it cools, but can be microwaved to return it to its gooey, mozzarella consistency.
I served my mozzarella with mini pizza bases, homemade pizza sauce, olives I salt-brine cured from last year’s harvestand and tomatoes from the garden. Who says delicious vegan food needs to be expensive.
All always, live well.
Valerie