Vegan Mozzarella Cheese
Learn how to make vegan mozzarella cheese balls at home! A delicious, creamy, soft, and dairy-free alternative to Italian mozzarella cheese!
Click on the stars to leave a vote!
Servings : Mozzarella Balls
Calories : 249kcal
Ingredients
- ⅔ cup (100 g) cashew nuts
- 1 cup (240 g) unsweetened dairy-free yoghurt preferably soy or oat
- ½ cup (120 ml) water
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 tbsp psyllium husk powder
- ½ tsp agar-agar powder
- ½ tsp salt
Instructions
- Soak cashew nuts for 15 minutes in hot water. Drain over a sieve.
- Add soaked cashew nuts with all the remaining ingredients in a high-speed blender and blend until smooth.
- Transfer to a small pot, bring to a boil, and cook for 2-3 minutes while stirring constantly.
- Divide the hot sticky mixture between 3 small bowls, cover with plastic wrap, and refrigerate for at least 2 hours or up to overnight. → The mozzarella balls will thicken once cold.
- Use like regular fresh mozzarella for caprese salad, or add it to pizza/oven-baked dishes. It's a very soft and creamy cheese that melts once hot.
Notes
This mozzarella is very creamy, somewhat reminiscent of buffalo mozzarella. If you prefer a slightly firmer mozzarella, reduce the amount of water to ¼ cup (60ml).
Keeps fresh for up to 5 days. Store it directly in the wrapped bowls or in an airtight container in the refrigerator.
Freeze: You can freeze this mozzarella for up to 3 months in a freezer bag. Grate it frozen over pizza, lasagna, quesadillas, and more.
Recommended Products
Nutrition
Calories: 249kcal | Carbohydrates: 18g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 81mg | Potassium: 236mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 11mg | Calcium: 120mg | Iron: 2mg