Vegan Mozzarella
In one of my last plant based cheese recipes, I fermented tofu for about a month to create a cheesy flavor. On this plant based cheese journey I want to continue down the path of discovering new methods of flavoring the cheese! The base of this recipe is from “Mary’s Test Kitchen”. If you like this recipe be sure to check out this one too! and this one!
Cashews
To start this recipe you need soaked cashews. So I take about half a cup of raw cashews and soak them in water overnight. Then strain the cashew water out and add the cashews to a high power blender. I also add about a cup and a quarter of aquafaba then at a slow speed I start to blend. Once it is very smooth I pour it through a strainer to remove any skins or chunks.
Blending
Then back into the blender along with one tablespoon of tapioca starch, one tablespoon of potato starch, half teaspoon konjac root, one and a half teaspoons of lactic acid, a half teaspoon of salt, and three teaspoons of kappa carrageenan. Give that a good blend. Then I add in six tablespoons of melted coconut oil and blend again. When it is all blended together I pour it out into a saucepan, on a low heat. I just stir this while it is heating up. We want it to become glossy, stretchy, creamy cheesy!
Setting
Once the mixture hits around 170ºf you’ll really see a change in consistency. It will become smooth and shiny and that is when you can take it off the heat. I poured the cheese into a ring mold, I also took a couple little balls of the cheese out and dropped them into a cup of ice water. I put the ring mold in the fridge for a few hours to firm up.
Taste Test!
After it has sat the cheese firmed up and it feels just like real cheese! And the mozzarella balls look and break apart just like real mozzarella does! The taste is really incredible. The cheese cuts perfectly! It pulls almost like string cheese would! And it has like a mozzarella taste to it! This recipe is amazing. You should give it a try! Watch the full video here!
Make Vegan Mozzarella Taste Like Real Cheese
Ingredients
- .5 cup cashews
- 1 1/4 cups aquafaba
- 1 tbsp tapioca starch
- 1 tbsp potato starch
- .5 tsp konjac root
- 1 1/2 tsps lactic acid
- .5 tsp salt
- 3 tsp kappa carrageenan
- 6 tbsp coconut oil
Instructions
- Soak cashews in water overnight.
- Strain the cashews out and put them in a high power blender, add aquafaba and blend. Once smooth, pour through a strainer to remove any chunks.
- Pour it back into the blender along with tapioca starch, potato starch, konjac root, lactic acid, salt, and kappa carrageenan. Blend!
- Add in melted coconut oil and blend again. Pour mixture into saucepan on a low heat. Stir!
- Once the temp gets to around 170ºf the consistency will become smooth and shiny, that is when you take it off the heat. I pour some cheese into a ring mold.
- I also roll some little balls of cheese and put them into a cup of ice water to sit and make mozzarella balls.
- Let the ring mold set in the fridge for a few hours or so. Enjoy!