How To Make Gooey Healthy Vegan Mozzarella Cheese That Looks, Taste...

Who's up for some delicious 100% plant-based cheese? We sure are! With the cooler temperatures here in Cambodia my hubby and I have been craving cheesy comfort foods. Hence the many vegan cheese experiments going on in the kitchen lately.

Though I have made stretchy vegan mozzarella before, below you'll find my improved recipe. To be honest, this recipe can fool many of your non-vegan dinner guests. It looks like cheese, tastes like cheese, melts like cheese and it's healthy and vegan!

How can you say no to that?

Ingredients

1 cup raw cashew nuts, soaked
1/4 cup plain unsweetened coconut yogurt (homemade or store-bought)
1 1/2 tbsp lime juice
1/2 cup unsweetened nut milk of your choice
1/2 tsp sea salt, plus more to taste
2-4Tbsp nutritional yeast (to add the cheese flavor)
3-4 Tbsp cornstarch (for the elasticity of the cheese)

FYI: CLICK HERE to learn how to make your own dairy and non-dairy yogurt.

Directions

Soak cashews overnight in water or if you are in a rush soak them in very hot water for 1 hour.
Drain and add cashews to a high-speed blender, along with all other ingredients and blend on high until smooth. Scrape down the sides as needed. Taste and adjust flavor to your liking. You can add more nutritional yeast for cheesiness, lemon juice for acidity, or coconut yogurt for more creaminess.
When ready (the mixture should be smooth and pourable), transfer to a small saucepan or pot and heat over medium-low heat while whisking constantly until the cheese thickens and becomes clumpy. After a while, it will start to form a big ball.
Remove from the heat and allow to cool before adding it to to a bowl.
5, Use straight away or cover and store in the fridge like you would store normal cheese. If you want to keep them softer you can form small mozzarella balls and add them to a bring for storage.