Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, stretchy vegan mozzarella. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Stretchy Vegan Mozzarella is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Stretchy Vegan Mozzarella is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook stretchy vegan mozzarella using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Stretchy Vegan Mozzarella:
- Take 1/2 cup raw cashews, soaked
- Prepare 1 1/3 cups water
- Prepare 1 tbsp lemon juice
- Make ready 1 tbsp apple cider vinegar
- Prepare 1/2 tbsp salt
- Take 4 tbsp tapioca starch (I used arrowroot flour)
It also helps to make it stretchy! You can find tapioca starch on Amazon. Vegan cheesy stretchy mozzarella is one of my favourite dairy free cheeses to have on hand as it is so versatile. As a cheese with a fairly neutral flavor, I love to pair it with intense flavours like homemade pesto.
Instructions to make Stretchy Vegan Mozzarella:
- Boil 2 cups of water (I just heat up water in my tea kettle). Pour the water over the cashews and let soak for 5 minutes and up to an hour.
- Drain the cashews, and add them to a blender along with 1 1/3 cups fresh water (not the water you soaked the cashews in), lemon juice, apple cider vinegar, salt and tapioca starch. Blend until very smooth, scraping down the sides of the blender as needed. It will be very watery at this point.
- Now pour the watery mixture into a small saucepan and bring the heat to medium. Begin to stir with a spatula or spoon.
- After a few minutes, it will begin to get clumpy. Keep stirring, constantly until suddenly it will become super gooey, stretchy, thick and smooth. It will become one big mass of stretchy vegan cheese. Remove from heat as soon as this happens.
- Use immediately, or store in a covered container in the refrigerator. It is easiest to use immediately, because it will thicken up more in the fridge and be less stretchy. So if possible, especially for using on pizza or lasagna, make right before using.
- For pizza, drop 1-2 tablespoon sized balls onto the crust and pat down a little bit. Or spread it all over. It will brown in the oven. For lasagna, drop dollops of the cheese all over the top towards the end of cooking time. Or place between bread and grill for grilled cheese.
It also works wonderfully within pasta, salads, on pizza etc. Then toss into the blender with the remaining ingredients, and blend until completely smooth. It will be very watery, don't worry, it will get cheesy! Pour it in a small sauce pan, and heat over medium-high heat. For vegan mozzarella balls: Put all ingredients in your food processor or blender.
So that’s going to wrap it up with this exceptional food stretchy vegan mozzarella recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
