Homemade Vegan Mozzarella | Caprese Salad2020-01-24
- Servings : 3-5
- Prep Time : 20m
- Ready In : 8:00 h
Have you ever thought about making your own plant-based mozzarella? Did you think you would have to give cheese for good after adopting a plant-based diet? I have great news for you! You can still have delicious vegan cheese and even venture into making your own! We have an amazing homemade vegan mozzarella recipe for you to try. Are you excited? We are too!
Making cheese is not something we aim to do every day, right? Well, with this delicious recipe, you might want to! The key ingredient for this homemade mozzarella to shine is cashews. These whitish nuts are front and center many creamy and “cheesy” plant-based dishes. You can use them to make “cheese sauce” or some scrumptious mac and cheese, and a huge array of raw desserts (among many other options!) Cashews are amazing!
The key is to soak them for long enough to develop their fantastic texture and release their super-rich flavor! So now you know, soak them, rinse them, process them!
An Italian Classic!
Caprese salad is an all-time Italian classic! Rich red tomatoes, bright green basil leaves, and creamy white mozzarella piled up together with a simple dressing. It’s heaven! This crazy-simple recipe can be a side dish or an appetizer. If you decide to make it as an appetizer, you could serve it with some toasted baguette or sourdough bread drizzled with olive oil on the side.
Homemade Vegan Mozzarella: An All-rounder “cheese”!
Caprese salad is just one way to eat this incredible vegan mozzarella, but there are so many different plant-based creations you could add it to. Rustic vegan pizza with stringy mozzarella on top? Yes, please! A macaroni pasta bake topped with mozzarella? Yup! I highly encourage you to give it a try and experiment with it! It’s so good you could even eat it with some salt and pepper.
- For the mozzarella:
- ½ cup of raw cashews (soaked in water overnight)
- 1 tablespoon of freshly squeezed lemon juice
- ¼ teaspoon garlic powder
- 1 teaspoon nutritional yeast
- 1 teaspoon salt
- ½ cup of coconut oil
- 1 tablespoon agar agar powder
- 1 tablespoon of flour/tapioca starch
- 3 cups of water
- For the salad:
- 3 roma tomatoes or regular large tomatoes (sliced)
- 2 handfuls of basil leaves (remove the steam)
Place all the mozzarella ingredients in your blender or food processor. Blend or process until smooth
Pour the mix onto a dish (any shape will do) and let it sit in the fridge for about 6 to 7 hours at least (even better overnight!)
Remove from the dish and slice it as thick as you like.
On a dish assemble your salad. Place one slice of the mozzarella, then a slice of tomato on top and then a basil leaf. Continue doing this until you have a big enough portion (you also make it bigger and place it on a serving platter.
Choose your dressing of choice and drizzle on top. You can also just drizzle some olive oil and sprinkle some salt and pepper. Enjoy!