VEGAN MOZZARELLA 🌱🇮🇹 the best recipe I know!

recipe by @herbifoods (Paul Köber) - see original post

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First of all, no-one would mistake this for real mozzarella, both taste and texture are not the same! But I’ve already tried a looot of different recipes for vegan mozzarella and this recipe has it all... It’s firm, it’s creamy, it tastes cheesy and yes, it melts! 😌 Perfect for caprese or on top of a pizza!
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RECIPE (8 small balls)
- 1 cup (150 g) cashews
- 1 cup (250 g) unsweetened soy yogurt
- 1-2 tsp salt
- 2 tbsp nutritional yeast (optional)
- 3 tbsp tapioca starch
- 1.5 tbsp agar agar powder
- ½ cup (120 ml) water
optional additions:
- 1 tsp of miso paste
- other herbs & spices
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❶ Soak cashews overnight or boil for about 10 minutes.
❷ Add cashews, vegan yogurt, salt, tapioca starch and nutritional yeast to a blender and blend until creamy.
❸ In a pot combine the water and agar agar, stirring until the agar agar is completely dissolved. Bring it to a boil and simmer for 2 minutes.
❹ Add the cashew cream to the saucepan and stir to combine. Cook the mixture for about 5-6 minutes, stirring constantly, until it gets very thick and stretchy.
❺ Prepare a large bowl of ice-cold water. Scoop out mozzarella balls with 2 wet spoons. Let them cool to firm up.
❻ You can place the balls in an airtight container and cover it with a salt brine to store them in the fridge for about a week.
Try it yourself and tag me @herbifoods ✨ I love seeing your remakes!
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TIPS
- you can replace the tapioca starch with cornstarch, but only tapioca provides that stretchy and melty consistency.
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MACROS (per ball)
147 kcal
6 g protein
8 g carbohydrates
9 g fats
5 g fiber
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Follow @herbifoods for easy to follow vegan recipes!
Much love to all of you, Paul 👋💚
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#veganrecipes #veganfood #vegancheese