One thing we sometimes miss, when on a plant-based diet, is cheese. Those sinful stretchy, stringy cheese you get on your favorite pizza. Oily and gooey. The kind, your heart says ooh eh eh. Nee dankie! The kind you dream about at night and you wake up feeling ashamed and guilty. Ha! But the universe felt sorry for me and must have heard my plea, as it allowed me to stumble upon Megan from Carrots & Flowers the other day. Just like that! She makes simple, delicious plant-based recipes that looks amazing! I was looking for inspiration to make a vegan lasagna, see. And there, on her page I saw this video of her, making cheese. Mozzarella cheese. I just LOVED her simple recipe for vegan mozzarella cheese. It is stringy, cheesy and she makes them in a lovely quesadilla recipe. You just have to try it!
The funny thing about this recipe is that it is actually not high in fat. Believe it. And… and. If that is not enough. It is cheese that is actually good for you! So, you can guess what I will have in my future lasagna dish. Or even cheese straws for soups. Or mozzarella over spinach. Or over broccoli. Oh, the recipes we can make!
The shining stars in this recipe is nutritional yeast and tapioca flour! If you are in South Africa, you can order from Faithful to Nature. Click here.
Ingredients to make vegan mozzarella:
- 1/2 cup raw cashews
- 1/4 cup tapioca flour
- 1 tsp lemon juice
- 1 1/4 cup water
- 1 1/2 tbsp nutritional yeast
- 3/4 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp white pepper
- Blend all the ingredients in a blender until smooth and creamy.
- Pour the blended ingredients in a saucepan and heat on a stove for a few minutes while stirring.
- Remove from heat when it starts getting thick and stretchy.
- And enjoy!
Let me know if you have tried this recipe and how it turned out.
More recipes here. But first, the video of Megan making mozzarella cheese. Enjoy!
how to make delicious vegan mozzarella in 5 minutes
Posted by Carrots and Flowers on Wednesday, 3 August 2016