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Introduction:
This homemade vegan mozzarella is rich, creamy, and stretchy, making it the perfect plant-based alternative to traditional mozzarella. Made with simple ingredients like cashews, coconut milk, and tapioca starch, it’s versatile for all kinds of dishes like pizza, pasta, sandwiches, or just on its own as a snack. The addition of agar powder will give it a firmer texture if you prefer, but it’s just as delicious without it!
Ingredients:
1 cup raw cashews (soaked for at least 4 hours or overnight)
3/4 cup coconut milk (canned, full-fat for best texture)
1/4 cup water
3 tbsp nutritional yeast
2 tbsp tapioca starch (for stretchiness)
1 tbsp lemon juice
1 tsp apple cider vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt (or to taste)
1/4 tsp agar powder (optional, for firmer consistency)
1 tbsp olive oil (optional, for added richness)
How to Make Vegan Mozzarella:
Soak the Cashews:
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