Say Cheese and Die!
Today we are making Vegan “mozzarella cheese” that goes perfect on pizza, or anything you want, really.
Mozzarella, cheddar, gouda, brie! One of the most delicious things on this planet is CHEESE!
It’s bomb on pretty much anything and is the only thing I miss about eating vegetarian. 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.
The cheese we are gonna make today will have none of that.
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
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, add garlic salt, paprika, and some turmeric for a cheddar-ish looking thing. The possibilities are endless.
Let’s keep it real simple though and get you a better vegan cheese in your fridge stat!
Vegan Mozzarella Cheese
Watch the video
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