Vegan mozzarella cheese
9 hours 30 min
Perfect for your dairy free pizza, this vegan cheese melts perfectly. Sure to please everyone, even those who eat dairy!
Rita
1 person made this
Ingredients
Makes: 1 medium round
- 65g raw cashew nuts
- 2 tablespoons agar agar
- 300ml boiling water
- 350ml soya milk
- 3 tablespoons ground almonds
- 1 tablespoon lemon juice
- 1 tablespoon cider vinegar
- 3 tablespoons vegetable oil
- 2 1/2 tablespoons miso
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1 teaspoon garlic or onion powder (optional)
Method
Prep:30min ›
Extra time:9hr ›
Ready in:9hr30min
- Soak the cashews overnight in plenty of water. Drain well.
- Combine agar agar with 300ml boiling water from the kettle in a large bowl. Mix till dissolved, then let rest for 10 minutes.
- In a blender combine the cashews, agar agar mixture and all remaining ingredients. Process till smooth and evenly combined.
- Pour mixture into a saucepan and place over medium heat. Cook, stirring constantly, till thickened and coming away from the sides of the pan, 7 to 10 minutes.
- Transfer mixture to a single bowl or smaller bowls; level with a spatula or the back of a spoon.
- Place in the fridge till set, about 1 hour. Cheese will last in the fridge, covered, for 1 week.
To use on pizza...
After the cheese has set, grate your required amount and sprinkle over your pizza base on top of the sauce. Add any additional toppings and bake according to your pizza recipe.
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