Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, stretchy vegan mozzarella. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
It's stretchy, melty and perfect on your vegan pizza. And when you want a grilled cheese sandwich with some delicious tomato soup, this mozzarella will be your best friend. It's also so easy to make you will hardly believe it.
Stretchy Vegan Mozzarella is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Stretchy Vegan Mozzarella is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have stretchy vegan mozzarella using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Stretchy Vegan Mozzarella:
- Make ready 1/2 cup raw cashews, soaked
- Get 1 1/3 cups water
- Get 1 tbsp lemon juice
- Get 1 tbsp apple cider vinegar
- Get 1/2 tbsp salt
- Make ready 4 tbsp tapioca starch (I used arrowroot flour)
Then toss into the blender with the remaining ingredients, and blend until completely smooth. It will be very watery, don't worry, it will get cheesy! Pour it in a small sauce pan, and heat over medium-high heat. Vegan cheesy stretchy mozzarella is one of my favourite dairy free cheeses to have on hand as it is so versatile.
Steps to make Stretchy Vegan Mozzarella:
- Boil 2 cups of water (I just heat up water in my tea kettle). Pour the water over the cashews and let soak for 5 minutes and up to an hour.
- Drain the cashews, and add them to a blender along with 1 1/3 cups fresh water (not the water you soaked the cashews in), lemon juice, apple cider vinegar, salt and tapioca starch. Blend until very smooth, scraping down the sides of the blender as needed. It will be very watery at this point.
- Now pour the watery mixture into a small saucepan and bring the heat to medium. Begin to stir with a spatula or spoon.
- After a few minutes, it will begin to get clumpy. Keep stirring, constantly until suddenly it will become super gooey, stretchy, thick and smooth. It will become one big mass of stretchy vegan cheese. Remove from heat as soon as this happens.
- Use immediately, or store in a covered container in the refrigerator. It is easiest to use immediately, because it will thicken up more in the fridge and be less stretchy. So if possible, especially for using on pizza or lasagna, make right before using.
- For pizza, drop 1-2 tablespoon sized balls onto the crust and pat down a little bit. Or spread it all over. It will brown in the oven. For lasagna, drop dollops of the cheese all over the top towards the end of cooking time. Or place between bread and grill for grilled cheese.
As a cheese with a fairly neutral flavor, I love to pair it with intense flavours like homemade pesto. It also works wonderfully within pasta, salads, on pizza etc. For vegan mozzarella balls: Put all ingredients in your food processor or blender. Blend well until it has the consistency of milk. Put a large saucepan over medium heat.
So that is going to wrap it up for this special food stretchy vegan mozzarella recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
