Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, stretchy vegan mozzarella. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Meet the vegan mozzarella cheese of your dreams! It even makes perfect vegan mozzarella sticks! Made with coconut milk, it's free of oil, gluten, soy, and nuts, so everyone can enjoy it. This is the meltable vegan cheese recipe that you have been looking for!
Stretchy Vegan Mozzarella is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Stretchy Vegan Mozzarella is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook stretchy vegan mozzarella using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Stretchy Vegan Mozzarella:
- Prepare raw cashews, soaked
- Take water
- Take lemon juice
- Take apple cider vinegar
- Take salt
- Get tapioca starch (I used arrowroot flour)
Learn how to made melty and stretchy vegan mozzarella cheese at home—yes, you read that right. Get ready to have your mind blown! You're going to feel like a vegan top chef at home with this. This is a simple recipe for a gooey and delicious vegan mozzarella.
Instructions to make Stretchy Vegan Mozzarella:
- Boil 2 cups of water (I just heat up water in my tea kettle). Pour the water over the cashews and let soak for 5 minutes and up to an hour.
- Drain the cashews, and add them to a blender along with 1 1/3 cups fresh water (not the water you soaked the cashews in), lemon juice, apple cider vinegar, salt and tapioca starch. Blend until very smooth, scraping down the sides of the blender as needed. It will be very watery at this point.
- Now pour the watery mixture into a small saucepan and bring the heat to medium. Begin to stir with a spatula or spoon.
- After a few minutes, it will begin to get clumpy. Keep stirring, constantly until suddenly it will become super gooey, stretchy, thick and smooth. It will become one big mass of stretchy vegan cheese. Remove from heat as soon as this happens.
- Use immediately, or store in a covered container in the refrigerator. It is easiest to use immediately, because it will thicken up more in the fridge and be less stretchy. So if possible, especially for using on pizza or lasagna, make right before using.
- For pizza, drop 1-2 tablespoon sized balls onto the crust and pat down a little bit. Or spread it all over. It will brown in the oven. For lasagna, drop dollops of the cheese all over the top towards the end of cooking time. Or place between bread and grill for grilled cheese.
You're going to feel like a vegan top chef at home with this. This is a simple recipe for a gooey and delicious vegan mozzarella. With all the stretch and flavour of dairy-based mozzarella, this completely dairy-free cheese is perfect for pizzas, salads and more. Stretchy vegan cashew mozzarella is my second vegan cheese recipe in a week. Could it be that I am on a quest to convince you that a dairy-free diet isn't so bad?
So that’s going to wrap this up with this exceptional food stretchy vegan mozzarella recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
