VEGAN MOZZARELLA RECIPE BY TASTY
Here's what you need: raw cashews, non-dairy yogurt starter, xanthan gum powder, water, salt, apple cider vinegar, agar-agar flakes, tapioca starch, refined coconut oil
Provided by Merle O'Neal
Categories Snacks
Yield 8 servings
Number Of Ingredients 9
Steps:
- Bring a medium saucepan filled with water to a boil. Add the cashews and boil for 30 minutes, then drain.
- Add the boiled cashews, non-dairy yogurt starter, xanthan gum, and water to a blender. Blend until smooth.
- Transfer the "cheese" mixture to a large bowl, cover with a kitchen towel, and let sit at room temperature, or between 72º-90ºF (22˚-32˚C), for 12-16 hours.
- Return the mixture to the blender. Add the salt, apple cider vinegar, agar agar flakes, tapioca starch, and coconut oil. Blend until smooth.
- Fill a large bowl with water and salt generously. Stir to dissolve the salt, then add ice. Set aside.
- Transfer the "cheese" mixture to a large saucepan over medium-high heat. Stir constantly until the mixture begins to pull together, 3-5 minutes.
- Using an ice cream scoop, scoop golf ball to baseball-size pieces of the mixture into the ice water. Allow the "mozzarella" balls to sit for 30 minutes, until they have firmed up and become stretchy.
- Store in salt water in the fridge for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 369 calories, Carbohydrate 20 grams, Fat 31 grams, Fiber 1 gram, Protein 2 grams, Sugar 1 gram
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