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Plant-Based Mozzarella

This dairy-free mozzarella is the perfect plant-based cheese alternative. It can be made into a cheese sauce or used as a stringy mozzarella. It resembles melted cheese while instantly elevating meals with it's incredibly tasty, cheesy flavor.

Cuisine Plant-Based, Vegan
Keyword cheese, pasta, plant-based, vegan
Prep Time 5 minutes
Cook Time 10 minutes
Servings 6 servings

Ingredients

  • 1/2 cup cashews
  • 1 cup water
  • 4 tbs tapioca starch
  • 2 tbs nutritional yeast
  • 1 tbs apple cider vinegar
  • 1/2 tsp onion powder
  • 4 garlic cloves
  • 1 tsp salt
  • 1/3 cup almond milk + more if needed

Instructions

  1. Add all ingredients except for the almond milk to a high powered blender. Blend until smooth.

  2. Add mixture to a saucepan over medium-low heat. Continuously whisk the mixture as it will burn quickly.

  3. The mixture will thicken up quickly. Make sure to whisk until there are no clumps. Whisk in almond milk a little bit at a time until the mixture is at a desired consistency. The more almond milk you add, the more the mixture will be like a thick cheese sauce. Less almond milk and the 'mozzarella' will turn out thicker and more stringy.

  4. Whisk continuously for about 5 minutes then remove from heat. The plant-based cheese will continue to thicken as it cools. If it gets too thick add a splash of almond milk as necessary.

  5. Serve.