Vegan Mozzarella Cheese
Homemade Vegan Mozzarella Cheese takes just 15-minutes and is free of additives and preservatives.
servings
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Ingredients
- ½ cup Raw Cashews soaked in hot water overnight
- 1¼ cup Aquafaba or Plain water
- 1 tablespoon Nutritional Yeast
- 4 tablespoons Tapioca Starch or Potato Starch
- salt to taste
- 1 tablespoon apple cider vinegar
- 2 tablespoons lemon juice
Instructions
- Soak raw cashews in hot water overnight. Next morning drain the water and transfer cashews to a high speed blender. If you cannot soak overnight at least soak for 1 hour.
- Pour in aquafaba or plain water. Blend until creamy and smooth in a high speed blender.
- Strain the aquafaba and cashew mixture so that it is completely nut free, smooth, and creamy. Transfer the strained mixture back to the high speed blender.
- Add in Nutritional yeast, tapioca starch, salt, and Apple Cider Vinegar, and Lemon Juice. Blend in a high speed blender until smooth, creamy, silky, and velvety.
- Pour this vegan cheese sauce in a saucepan over medium heat and stir continuously.
- In a few minutes the cheese sauce will thicken and become stretchy, and stringy. Remove from heat the moment the sauce thickens.
- Use immediately or store in any air tight container. Refrigerate for 3-4 days.
Nutrition
Calories: 63kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Nutrition Facts
Vegan Mozzarella Cheese
Amount Per Serving
Calories 63
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 1mg0%
Potassium 78mg2%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.