---
title: Vegan Mozz-Shew-Rella
tags:
  - cashew
  - quick
  - ppk
source:
  name: Post Punk Kitchen
  author: Isa Chandra
  url: https://www.theppk.com/2022/07/fresh-mozz-shew-rella/
locale: en_US
diet: vegan
servings: 12 balls
---

>> [auto_scale]: true
>> [duplicate]: ref

>> [define]: ingredients
@agar|agar powder{}
@cashews|whole, unroasted cashews{}
@tapioca|tapioca starch{}

>> [define]: default


In a large mug or glass measuring cup, mix the @agar powder{2%tsp} into @water{500%ml} and let sit for about ~{30%min}.

In a #high-speed blender{}, blend the @cashews{1 1/2% cups}, @coconut oil{2%tbsp}, @apple cider vinegar{1%tbsp}, @lemon juice{1%tbsp}, @nutritional yeast{2%tbsp}, @onion powder{1%tsp}, @salt{1 1/2%tsp} and @tapioca{3%tbsp} with @&(~1)agar and water mixture{} until completely smooth, about ~{2%min}.
Scrape down the sides of the blender with a #rubber spatula{} to make sure you get everything.

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 ~{10%min}.

Fill a #6-quart pot or bowl{} halfway with @water{} and add @ice cubes{15}.
Salt it well so it tastes like seawater.
This is the brine for the mozzarella.

Use an #ice cream scoop{} to scoop a cheese ball into the @&(~1)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.

Cover the container, refrigerate, and let the cheese set for at least ~{1%h}.
It's ready to use!