I have tried a few mozzarella recipes in the past ( I even have another recipe on the blog), but I find them a bit time consuming to make. Of all the ones I have tried this is the one I am most impressed with. It has a mild cheesy taste that goes very well with pizza or grilled cheese sandwiches. It smells very similar to real cheese and most importantly it melts and also gets a nice crust. It does not have the same texture as mozzarella cheese, in that it is not chewy or stringy when cold but I love it because it adds some good fats to a meal. I usually just omit cheese on my homemade pizzas to keep them vegan but I find that they are really not very filling or satisfying that way and aren’t a good source of protein or fats without the cheese. This has really helped me to feel more satisfying eating a homemade pizza. It’s delicious and easy to make, also lasts about 2 weeks in the fridge, although we don’t usually let it last that long.
The original recipe is adapted from a youtube video from the Bhudist chef
It’s a very impressive video. For my recipe, I have replaced the coconut oil with avocado oil. I really dislike coconut oil in cheese. This is the main reason I don’t like store-bought vegan cheese as most of them use coconut and I can taste it. Even the deodorized coconut oil has a taste for me! I have recently discovered that avocado oil is a great alternative to coconut oil. It hardens in the fridge or freezer. It does not go as hard as coconut oil but it does harden and for this particular recipe it works very very well. Avocado gives off a neutral buttery taste to the cheese and makes it taste much more authentic. It also gives off a natural yellow colour. The best thing about it is that its a great source of fertility-friendly monounsaturated fats. Although I do not stress the use of plant-based saturated fats in my diet, saturated fat is still a factor for many people with high cholesterol or with insulin resistance and diabetes. Monounsaturated fats have much more positive health data on them and avocados, in general, have been identified as the best fats for fertility and ovarian health.
|The Best Easy Vegan Mozarella Cheese|| |
- ¼ cup cashews
- 1 tsp lemon juice
- 1 tsp maple syrup
- 2 TBSP nutritional yeast
- 1 TBSP agar powder
- 2 TBSP tapioca starch/arrowroot flour
- 1 tsp salt
- ⅓ cup avocado oil
- 1½ cups water
- Place all ingredients in a blender and blend until smooth. Transfer mixture to a saucepan and bring to a boil constantly whisking. Once it boils the mixture will start to thicken quickly. Remove from heat once it has reached a boil and transfer into a glass jar or container and set in the fridge for about an hour. Once set, dollop over pizza or use in grilled cheese sandwiches etc.
- Will last in the fridge for up to 2 weeks