Vegan Mozz-Shew-Rella
Ingredients
- Agar powder
- Whole, unroasted cashews: 1 ½ c
- Tapioca starch: 3 tbsp
- Agar powder: 2 tsp
- Water: 500 ml
- Coconut oil: 2 tbsp
- Apple cider vinegar: 1 tbsp
- Lemon juice: 1 tbsp
- Nutritional yeast: 2 tbsp
- Onion powder: 1 tsp
- Salt: ½ tbsp
- Ice cubes: 15
Cookware
- High-speed blender
- Rubber spatula
- Saucepot
- 6-quart pot or bowl
- Ice cream scoop
Method
In a large mug or glass measuring cup, mix the agar powder into water and let sit for about .
- agar powder: 2 tsp
- water: 500 ml
In a high-speed blender, blend the cashews, coconut oil, apple cider vinegar, lemon juice, nutritional yeast, onion powder, salt and tapioca with agar and water mixture until completely smooth, about . Scrape down the sides of the blender with a rubber spatula to make sure you get everything.
- cashews: 1 ½ cups
- coconut oil: 2 tbsp
- apple cider vinegar: 1 tbsp
- lemon juice: 1 tbsp
- nutritional yeast: 2 tbsp
- onion powder: 1 tsp
- salt: 1 ½ tsp
- tapioca: 3 tbsp
- agar and water mixture from step 1
Transfer to a saucepot. Heat over medium and cook, stirring often with a rubber spatula, until the cheese mixture is thick and glossy and pulling away from the sides of the pot, about .
Fill a 6-quart pot or bowl halfway with water and add ice cubes. Salt it well so it tastes like seawater. This is the brine for the mozzarella.
- water
- ice cubes: 15
Use an ice cream scoop to scoop a cheese ball into the ice water. Di the ice cream scoop all the way into the water to release the ball. It will firm up and start setting right away. Continue until all the mixture is used.
- ice water from step 4
Cover the container, refrigerate, and let the cheese set for at least . It's ready to use!