Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, stretchy vegan mozzarella. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Stretchy Vegan Mozzarella is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Stretchy Vegan Mozzarella is something that I’ve loved my entire life.
Meet the vegan mozzarella cheese of your dreams! Vegan mozzarella cheese which melts, browns and stretches like the real thing! Once melted, this stuff pulls apart just like the real deal!
To begin with this recipe, we have to first prepare a few ingredients. You can cook stretchy vegan mozzarella using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Stretchy Vegan Mozzarella:
- Prepare 1/2 cup raw cashews, soaked
- Make ready 1 1/3 cups water
- Take 1 tbsp lemon juice
- Get 1 tbsp apple cider vinegar
- Make ready 1/2 tbsp salt
- Take 4 tbsp tapioca starch (I used arrowroot flour)
Could it be that I am on a quest to convince you that a dairy-free diet isn't so bad? Not stretchy, but I have a sliceable ball of cheese to send home with with vegan college student…kept. Mozzarella is a unique cheese that been hard to replicate as plant based. That changes with my Easy Vegan Nut-free Stretchy Mozzarella Cheeze Sauce!
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.
It even makes perfect vegan mozzarella sticks! Made with coconut milk, it's free of oil, gluten, soy (Your cheese will become very thick and stretchy). Melty-stretchy gooey mozzarella cheese is something that I think all of us vegans dream of. This Vegan Mozzarella is very mild and neutral flavored. It is rich and creamy, and has bit of that satisfying.
So that is going to wrap this up for this special food stretchy vegan mozzarella recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
