Melty Stretchy Gooey Vegan Mozzarella
Melty Stretchy Gooey Vegan Mozzarella ,
By www.uniquegiftstips.com .
Total Time: 15 Minutes, Servings: 4 Servings
Ingredients :
Instructions :
Copyright: www.uniquegiftstips.com
Ooey, gooey, stretchy, melty, where have you been all my life, vegan mozzarella. I’m pretty sure I just made all my vegan dreams come true. I made this recipe four times this week, FOUR. That’s how amazing this is. Use anywhere you would like a vegan mozzarella (which is everywhere)!
Total Time: 15 Minutes, Servings: 4 Servings
Ingredients :
- 1/2 cup raw cashews, softened (see step 1)
- 1 cup water
- 3 tablespoons + 2 teaspoons tapioca starch (also called tapioca flour)
- 1 tablespoon nutritional yeast
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions :
-
Softening the cashews:
- Softening the cashews first helps them blender. If you have a high-powered blender you may be able to skip this step, but if not, this step is important to get a smooth cheese. You can either boil or soak the cashews. To boil the cashews (the fast method): add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using. To make the vegan mozzarella:
- Add the cashews along with the 1 cup of water and all the remaining ingredients to a blender. Blend until completely smooth. It will be very watery.
- Pour into a small saucepan and put over medium-high heat. Continually stir. The cheese will start forming clumps, keep stiring and it will continue clumping until the mixture turns from watery to a thicker melty cheese sauce. This takes about 5 minutes. Serve hot or allow to cool and store in an air-tight container in the fridge for 2 - 3 days. The cheese will get thicker as it cools but will stay in a melty state.
Copyright: www.uniquegiftstips.com
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