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Vegan Mozzarella Cheese Recipe: Stretches, Melts, Slices, and Grates!
17K views
May 3, 2024
This is my go-to vegan mozzarella for baked ziti, pizza, even mozzarella sticks! It's easy to make, it just requires some extra time for chilling, especially if you need to grate it. Recipe on my website: https://www.stephsunshine.com/vegan-life/vegan-mozzarella-cheese-cashew Links for products you may need (affiliate links; if you purchase after clicking these links, it will help support the channel): Tapioca flour/starch: https://amzn.to/3xk2bTh Agar agar powder: https://amzn.to/35ci7Lm Beyond fair trade cashews: https://amzn.to/3zjA7Bc Equal Exchange fair trade cashews: https://amzn.to/3cDeNg6 Find me on Insta, FB, TikTok, Pinterest @msstephsunshine
View Video Transcript
0:00
Welcome back. Today, I'm going to show you how to make my vegan
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mozzarella recipe, which is a little different than some of the other
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mozzarella recipes out there because it is melty and stretchy, but it can also
0:14
harden up to be sliced and grated. I know making vegan cheese always
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seems to require some crazy ingredients that are hard to find, and you know, I
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couldn't really make this one too different, but I did try to keep it to a minimum. So
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we only really need two weird ingredients. First is tapioca flour, which is also called tapioca
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starch, and the other is agar agar. And you can either use the powder or the flakes. I will give
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you instructions for both of those. In the past, I've been able to get both of these things
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at Whole Foods. However, the last few times that I went, they weren't carrying the agar. So I had
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to order this online. And if you aren't able to find both of these at your local grocery
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store, I will put links in the description below so you can order what you need
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And as always, if you want to follow along, I will put a link in the description below to the
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recipe on my website. So let's get started. The first thing we're going to do is we're going to blend up most of the ingredients into
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a cream. You're going to need 35 grams of cashews, which if you have a weak blender like mine, you're
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going to want them to be pre which you can soak them for either two hours in water or you can boil them for 10 minutes Either way I do like to measure the cashews in grams because I think it more accurate It about a quarter of a cup but your
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quarter of a cup is going to vary depending on if you have whole cashews or cashew pieces or whatever
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So if you have a kitchen scale, that's the most accurate way to go, especially with something like
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cashews. On a separate note, if you are vegan for ethical reasons, you might want to look into
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fair trade cashews. I won't go into the details in this video, but you know if you want to
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Google it, if you want to purchase fair trade cashews, this is a brand that I particularly
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like and I will leave a link in the description below if you want to purchase these specific
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cashews. Also, we are going to need refined coconut oil. I really want to make sure you're
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using the refined stuff because this does not have any coconut flavor or smell. And
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And, you know, while I love coconut, it's not really mozzarella-y. So, yeah
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Anyway, we're gonna put the cashews in the blender, along with three eighths of a cup of water
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two tablespoons of the refined coconut oil, a tablespoon of lemon juice
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You can use either one and a half tablespoons of agar flakes or half a tablespoon of agar powder
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and half a teaspoon of salt. So we're gonna blend that on a high speed
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You might need to let it blend for two minutes, depending on how powerful your blender is
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But you wanna make sure there's no grit or chunks left in there You really want it to be completely creamy So now I gonna prepare a mixture of two tablespoons of tapioca starch with two tablespoons of water And I going to keep it right on the side of my stove so that I can pour it in as soon as the cheese is ready for it
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I'm also going to keep a spoon in the cup so that if it settles, I can stir it up
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And over on the stove, I have my medium saucepan. And I'm going to pour the cream right in and turn the heat to medium or maybe a notch above medium
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I'm going to stir this the whole time because the heat is going to activate the agar and it will start to gel together pretty quickly
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So if you don't stir it, it's going to gel unevenly and we don't want that
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I'm going to look for it to start to boil and from that point I am going to cook it for about three minutes
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However, if it starts to thicken and stick together before the three minutes or even before it boils
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I am not going to wait the whole three minutes. So either when it starts becoming noticeably thicker
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noticeably thicker or after the three minutes, I am going to pour my tapioca starch and water in
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and mix it quickly. The heat is going to start activating this tapioca starch
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to reorganize its molecules, which is what gives this cheese, it's stretch, but we really wanna make sure
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that when that happens, it is completely mixed in with the cheese already
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So what you're gonna notice as you keep stirring is that the cheese is going to start sticking together
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and forming a ball, and really looking like actual cheese. So when this happens you just want to take it off the heat right away So then I normally transfer the mozzarella into a nice small dish like this one I like it because it gives it a nice round shape
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So if I want to use this for mozzarella sticks, then in about 30 minutes or after it's cool enough to handle
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then I will wrap it up in plastic wrap and shape it into a more rectangular shape
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so that I can cut nice, even slices for the mozzarella sticks
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You can put it in the refrigerator for an hour, and after that it'll be ready to slice. If you want to grade it, you will need to then move it from the refrigerator
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to the freezer. I prefer to freeze it overnight, but if you need it sooner, you should be able
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to grade it in about four hours. If you want to make multiple batches of this, at the same time
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I do recommend that you cook them separately because it will clump together in a ball, and the bigger
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the ball is, the longer it's going to take to cool. You could separate the mozzarella
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after you have cooked it. But I've noticed that sometimes the texture
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gets a little clumpy instead of smooth, so I don't recommend that
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So what you can do is you can blend everything together that needs to be blended, and then separate it out in half
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or however many batches you're making, and then just cook each of them separately
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and chill them separately. And that's it. Look, it's so stretchy. In the next videos, I'm going to be using this mozzarella
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to make vegan mozzarella stuff. and B.H. CD. So if you want those recipes, maybe hit subscribe. Stick around for a while
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Thanks so much for watching and I'll see you in the next one
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