You guys have to try this super easy, 10 ingredient, almost instant, same day vegan mozzarella cheese! This vegan cheese is super versatile. You can use it on pizza (recipe here), put it in stromboli (I especially love the texture of the cheese in this application), and it’s great in a hot or cold sandwich.
You could even eat it plain with some crackers. It can be grated and also slices super well! Basically, any time you want a mild, creamy, melty vegan cheese this recipe is perfect! I love all the vegan cheeses that have come onto the market in the recent years (and use them regularly, especially on pizza), and am thankful that they are a thousand times better than the non-dairy cheeses I grew up eating. That being said, store bought vegan cheeses can be expensive, and depending on where you live, your favorites might be a bit hard to track down.
Then there’s the point that homemade stuff tastes better than a lot of the mainstream commercially available options. This mild mozzarella style vegan cheese is my go-to I want cheese, a lot of it, and today please option. Cashews and refined coconut oil combine to provide the ultimate rich, creamy mouthfeel. Sauerkraut liquid and coconut vinegar give it that slight fermented funk without having to actually mess with the delicate process of fermenting nuts. Garlic gives a little depth of flavor and a slight bite to the cheese (as all good cheese must have a bite). Nutritional yeast rounds out that cheesy, nutty, umami flavor. Salt, because, duh, cheese must be salty. Then tapioca starch gives it that stretchy quality, while carrageenan (which, yes, I think is fine to eat in the occasional dish) gels it firm.
It is so simple to make. Throw the measly 10 ingredients into a blender, whiz it together until smooth, and then heat for several minutes to thicken! Then it can be used immediately, or if you let it cool all the way to room temperature and chill in the fridge, it becomes hard enough for clean cut slices and grating. Let me know in the comments if you make this dish, rate it, or tag me on Instagram!
Notes:
*You can substitute a different mild, light colored vinegar for coconut vinegar, such as champagne vinegar, white wine vinegar, or sherry vinegar. Or use lemon juice. Each of these will produce a slightly different result. *If you do not like to use carrageenan, you can use 2 tsp agar powder (reserve 1/2 the water when blending and do not blend in the agar, and follow instructions in my roasted jalapeño cheese to cook it)
Pure Kappa Carrageenan (Vegan Cheese) ⊘ Non-GMO ☮ Vegan ✡ OU Kosher Certified - 100g/4oz KAL Nutritional Yeast Flakes | Vitamin B12, Vegan, Non-GMO, Gluten Free
