Today I’m sharing a recipe from my brother from another mother, The Vegan Roadie Dustin Harder’s (@theveganroadie) new book, Epic Vegan: Wild and Over-the-Top Plant-Based Recipes. His Crab Rangoon Pizza features this homemade vegan mozzarella, but if you aren’t ready to venture into cheesemaking you can grab your favorite store-bought version instead.
Please note that some links in this post are affiliate links, which means if you click and make a purchase I could earn a commission. However, this is not a sponsored post and the opinions expressed here are my own. Photo and recipe by Dustin Harder. Shared with permission from Fair Winds Press, an imprint of Quarto Publishing Group.
Saucy Vegan Mozzarella
By May 31, 2019Published:
- Yield: 1½ cups
Tip from Dustin: To make fresh mozzarella, prepare a quart container with cold water and 1 teaspoon sea salt. Add the finished cashew mixture to a saucepan along with 1 tablespoon (24 g) agar agar powder and 2 tablespoons (15 g) tapioca starch or tapioca flour. Cook over medium-high heat for 5 minutes, stirring continuously with a wooden spoon, until the mixture thickens and pulls away from the sides of the pan. Use a melon baller or ice cream scoop to scoop out balls and add them to the salted water; let sit overnight in the fridge to solidify. Fresh mozz will keep up to 5 days in the brine, and it goes great on salads and sandwiches!
- 1 cup raw cashews soaked in water overnight or boiled for 10 minutes and drained
- 3/4 cup water
- Juice of ½ lemon
- 1/4 cup sauerkraut
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- In a high-speed blender, combine the cashews, water, lemon juice, sauerkraut, garlic powder, onion powder, and salt. Blend until creamy and smooth, about 2 minutes. Use as directed in recipes. Store in a sealed container in the refrigerator for up to 5 days.
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