Vegan Mozzarella – Vegan Cheese
This vegan mozzarella cheese is simple and easy to make. I love that it keeps in the refrigerator for a long period of time. I use this vegan cheese for pizza, salads, quiche and sandwiches and much more.
1 cup almond milk unsweetened
1 teaspoon apple cider vinegar
2 tablespoon tapioca starch
1/4 teaspoon garlic powder
Place raw cashews in a bowl and soak overnight or boil for 15 minutes. In a blender, put the cashews, almond milk, agar, apple cider vinegar, tapioca starch, sea salt, garlic powder, nutritional yeast and kappa carrageenan. Blend together until smooth. After blending transfer to a sauce pan on medium to low heat. Continuously whisking until it thickens And glossy. Remove from heat whisk until cools and thickens. Place in a mold to set cheese. You can spray the mold with coconut oil spray if desire. Place in refrigerator for 1-2 hours then remove mold. Remove from mold Andy enjoy.
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