Cashew mozzarella, fully plant-based, is easy to make and truly tasty. It can be paired with many dishes such as a caprese with fresh tomatoes, in baked lasagna or with eggplant timbales.
Cashew mozzarella, fully plant-based, is excellent on a baking-sheet Margherita pizza, or baking-sheet pizza with eggplant for filling sandwiches or fried mozzarella, or sliced and grilled.
With the quantities in this recipe you will obtain one large mozzarella of about 12.7 oz (around 360 g) or three small balls of about 4.2 oz (120 g) each — choose the size and use you prefer for your recipes.
Keep in mind that the texture of this mozzarella will be firm when sliced but also creamy, perfect for melting in toasts or on pizza. If you desire a firmer texture, add 1 or 2 teaspoons of agar-agar to the ingredients.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 1 Hour
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3/4 cup cashews (raw, unsalted)
- 1 1/2 cups water
- 1/3 cup tapioca flour (also called tapioca starch)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons nutritional yeast (inactive flakes)
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2 pinches garlic powder
Preparation
Soak the cashews using the amount of water indicated in the recipe. The water should be boiling.
Let them soften for about 1 and a half hours, until the water cools down.
After the soaking time, add all the ingredients to the container of an immersion blender and blend for at least 4 minutes.
If you don’t have an immersion blender, you can use another appliance to obtain a creamy, homogeneous mixture.
Transfer the cashew cream to a nonstick saucepan, place it over low heat and cook the mixture.
Stir with a spatula during cooking and after about 10 minutes, when you see it start to pull away from the sides of the pan, turn off the heat.
Prepare 3 or 4 sheets of plastic wrap and place a few tablespoons of the mixture in the center of each. Wrap the plastic as if making a little bundle by pulling the four sides up and then seal by twisting the wrap. This will give the mozzarella a round shape and seal the contents.
Immerse the mozzarella or the small balls of cashew mozzarella in a basin with very cold water and some ice cubes, making sure the water does not completely cover the bundles.
Place them in the refrigerator for at least 2 hours to firm up, and when ready remove the plastic wrap and enjoy your cashew mozzarella.
