- You’ll need eight ingredients to create your own vegan mozzarella in this recipe from Hot Tongue Pizza’s Alex Koons.
Editor’s note: For more articles and recipes about vegan pizza, visit our sister site at VeganPizza.com.
By Alex Koons, Hot Tongue Pizza
Say cheese and die! Mozzarella, cheddar, Gouda, Brie—one of the most delicious things on this planet is cheese. It’s bomb on pretty much anything and is the only thing I miss about eating vegan. And, for many years, it was a rough go finding the right plant-based replacement for cheese.
Now, there are many other vegan cheeses out there—many try, but a lot of them come up very short. This is mostly because of anti-caking agents, the way it kind of melts like plastic, and the phlegm-like texture in the back of your throat when eating it.
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The cheese we are gonna make today will have none of that.
This recipe is super simple: You just need to procure eight magical ingredients. Plus, this is really a base recipe that you can build off of by yourself. So you can adjust water or tapioca, or add garlic salt, paprika and some turmeric for a cheddar-looking thing. The possibilities are endless.
To start, though, let’s keep it real simple and get you a better vegan cheese in your fridge, stat. You’ll need a kitchen scale and a blender or food processor—that’s it!
Recipe: Making Homemade Vegan Mozzarella Cheese
Ingredients
160g cashews (soaked overnight)
95g refined coconut oil
62g tapioca flour
12g nutritional yeast
27g kappa carrageenan
25g lemon juice
16g apple cider vinegar
24g salt
737g boiling water
Instructions
Weigh out all ingredients. Melt the refined coconut oil. Put the ingredients into a high-powered food processor or blender. Measure out the boiling water and add to the blender. Blend on high for about 30 seconds before stopping to scrape the sides to make sure everything is incorporated. Do this one more time, 30 seconds later, then mix for another 2 minutes. (Total mix time: 3 minutes.)
Pour the mix into a container of your choice. Let it sit at room temperature for about 20 minutes before putting it in the fridge. After 3 hours, the cheese should be ready to grate or slice. The colder it gets, the easier it is to use!
Looking for some great cheese alternatives that fit more specifically to a need? Here are some of my personal favorites that you can find at the store today.
And for step-by-step visuals, check out my video for making this cheese!
This article was originally published on PizzaVegan.com. Click here to read it.
