Say Cheese and Die!
Today we are making vegan mozzarella cheese that melts perfectly on pizza, or anything, really.
Mozzarella, cheddar, gouda, brie! One of the most delicious things on this planet is CHEESE!
It’s delicious on pretty much anything and is the only thing I miss about eating vegetarian. They say even bad pizza is good pizza. Well, you know why that is? Because of cheese, even if someone’s dough sucks, mozzarella is gonna always taste really good. It’s been a rough go finding the right plant-based replacement for cheese.
Other Vegan Cheeses Out There
Many try and a lot come up very short. Mostly because of anti-caking agents, the way it kind of melts like plastic, and the phlegm-like texture in the back of your throat when eating it. This vegan mozzarella cheese recipe will have none of that.
I think you only have to understand 1 thing to understand why most vegan mozzarella cheese sucks.
For a lot of us, meat and dairy were part of growing up. People often have strong emotional connections to dairy cheese. This can create a bias when trying vegan cheese for the first time, as the expectation is for it to match the taste and experience of dairy cheese exactly. This cheese recipe is not the end all be all to expectation bias but I can guarantee better results than what’s on the grocery store shelves.
I think the problem really resides in trying too hard to be something it will never be. Even this recipe will not come close to a brick of low moistures grande mozzarella, but it will be a different kind of savory and delicious topping that comes cruelty-free and doesn’t lack in any flavor department. Don’t worry its still the best vegan cheese recipe that melts just like the real stuff!
So I am not being a complete downer. It’s worth noting that vegan cheese options have significantly improved over the years, and many people find great satisfaction in the variety of flavors and textures available. Additionally, advances in food technology and increased consumer demand for vegan products continue to drive innovation in the plant-based cheese industry.
Looking for some great cheese alternatives that fit more specifically to a need? Here are some of my personal favorites that you can find at the store today.
Homemade Is Where It’s At
Here are 5 reasons why vegan cheese made at home will always be better!
1. Control over Ingredients
When making food at home, you have complete control over the ingredients you use. You can select high-quality, fresh ingredients and customize them to suit your taste and dietary preferences. This allows you to avoid additives, preservatives, and artificial flavors that are commonly found in many store-bought vegan cheeses.
2. Freshness and Flavor
Homemade food is always fresher! By making vegan cheese at home, you can use fresh ingredients and adjust seasonings and flavors to create a taste that suits your preferences.
This homemade vegan mozzarella cheese recipe allows you to experiment and customize the recipe to your liking. You can adjust ingredients, spices, and flavors to create a cheese that perfectly suits your taste and dietary needs.
4. Cost Savings
While vegan cheese alternatives can be expensive in stores, making your own will save you money in the long run. You will just need a couple magic ingredients.
5. Conscious Consumption
Making food from scratch encourages a great understanding and appreciation for the ingredients and processes involved. It promotes a conscious and mindful approach to food consumption, allowing you to make informed choices about the ingredients you use and the impact on your health and the environment.
The Best Vegan Cheese That Melts
This recipe is super simple, you are just gonna need to procure the 8 magical ingredients. This is really a base recipe that you can build off yourself. Adjust water, or tapioca, and add garlic salt, paprika, and some turmeric for a cheddar-ish looking thing. The possibilities are endless.
While this homemade vegan cheese recipe may require some time and effort, I am sure you will find it to be a pretty cool experience learning how to make your very own plant-based cheese that melts like the diary stuff!
Let’s keep it real simple though and get you a better vegan cheese in your fridge stat!
Vegan Mozzarella Cheese
What You'll need
- Kitchen scale
- Blender or Food Processor
- 160 grams Cashews (Soaked Overnight)
- 95 grams Refined Coconut Oil
- 62 grams Tapioca Flour
- 12 grams Nutritional Yeast
- 27 grams Kappa Carrageenan
- 25 grams Lemon Juice
- 16 grams Apple Cider Vinegar
- 24 grams Salt
- 737 grams Boiling Water
- Weigh out all ingredients
- Melt your refined coconut oil
- Put ingredients into a high powered food processor or blender
- Once your water has reached a boil measure it out and add to the blender
- Blend on high for about 30 seconds before stopping to scrap the sides to make sure everything is incorporated.
- Do this one more time 30 seconds later then mix another 2 minutes. Total mix time 3 minutes
- Pour mix into a container of your choice. Let it sit at room temp for about 20 min before putting it in the fridge.
- After 3 hours the cheese should be ready to grate or slice. The colder it gets the easier it is to use