Best Vegan Mozzarella Cheese
The best vegan Mozzarella cheese that melts, turns brown, stretches and is extremely soft just like the best Mozzarella di Bufala you'll ever eat. Perfect for Caprese salads, pizza, and any pasta dish.
INGREDIENTS
2 cups cashew milk (or canned coconut milk)
1/3 cup of crushed tofu
1/4 cup of refined copra oil
3 tablespoons of tapioca
1 tablespoon + 1 teaspoon gelatin
1.5 tablespoons of nutritional yeast
1 teaspoon sea salt
3/4 teaspoon garlic powder
INSTRUCTIONS
1.In a strong blender, add cashew milk, tofu, copra oil , tapioca, agar, nutritional yeast, yeast and garlic powder. Blend until smooth and soft.
2.Transfer the cheese mixture to alittle saucepan and convey to a boil, stirring frequently. Cook for about 5 to 10 minutes until it's pulpy and mashed.
3.Transfer the cheese mixture to a lightly greased ramekin or glass container with a lid and funky until set, a minimum of 2 hours or overnight. (To make nice round mozzarella balls, use an outsized round silicone cube tray, no smearing required. i exploit a measuring spoon to get rid of the tiny balls once they solidify).
