Want to make your own vegan cheese? This homemade vegan mozzarella recipe will give you a head start! So easy and so delcious!
Prep Time20 minutesmins
Chill6 hourshrs
Total Time6 hourshrs20 minutesmins
Course: Lunch
Cuisine: Italian, Mediterranean
Servings: 3servings
Calories: 462kcal
Author: Zhoro Apostolov
Ingredients
For the mozzarella:
1/2cupof raw cashews (soaked in water overnight)
1Tablespoonof freshly squeezed lemon juice
1/4teaspoonof garlic powder
1teaspoonof nutritional yeast
1teaspoonof salt
1/2cupof coconut oil
1Tablespoonof agar agar powder
1Tablespoonof flour/tapioca starch
3cupsof water
For the salad:
3roma tomatoes or regular large tomatoes (sliced)
2handfulsof basil leaves (remove the steam)
Instructions
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!
Notes
Making your own "cheese" isn't hard at all, it just takes time. Use this fresh mozzarella in any of your favorite Italian recipes.