How to Make Plant-Based Mozzarella ‘Cheese’
I thought going plant-based would be hard for me because… well… cheese. Luckily I’ve been able come up with some exceptional alternatives. Now that I’ve figured how how to make plant-based mozzarella cheese between it and my ooey gooey cheese I’m set. This is great for either lasagna, pizza, garlic bread, or just for cheesy bread in general.
Tapioca starch is crucial for this recipe. In some recipes you can use corn starch, but not this one - you won’t get the same stretchy wonderfullness. If you want to make it brown a little try spritzing or wiping just a little oil on the top and broil for a few minutes - but keep an eye out.
To be honest - this is best when fresh. It’ll keep in the fridge just fine for 4-5 days, but it’s at it’s stretchy best right after you make it.
Now that you know how to make plant-based mozzarella you can smash it into your face today!
Do you miss cheese on your pizza or lasagna? Now you can make plant-based mozzarella cheese yourself. Quick, easy, and delicious!
- 1/2 cup Cashews (raw)
- 1 1/3 cup Water
- 1 tbsp Lemon Juice
- 1 tbsp Apple Cider Vinegar
- 1/2 tsp Sea Salt
- 4 tbsp Tapioca Starch
Drain the cashews from the soaking liquid and add them to a blender along with 1 1/3 cups of water (do not use the water you soaked the cashews in - trust), lemon juice, apple cider vinegar, salt and tapioca starch. Blend it up until it's very smooth, scrape down the sides of the blender as needed. It will be very watery at this point. You’ll be fine!
Pour the watery mixture into a small saucepan and bring the heat to medium. Begin to stir with a spatula.
After a few minutes, it’s going to start to get clumpy. Don’t fret - keep stirring, suddenly it’s going to become super gooey, stretchy, thick and smooth. Awesome, right?! It will become one big mass of stretchy plant-based cheese goodness. Remove from heat as soon as this happens - don’t let it overcook.
As I wrote above you’ll want to use immediately, if not then store in a covered container in the refrigerator. It will thicken up more in the fridge and be less stretchy. Just warning you. So if possible, especially for pizza or lasagna, make right before using.
For pizza, drop 1-2 tablespoon sized balls onto the crust and pat down a little bit - it’ll look super fancy. Or spread it all over - you do you. It should brown in the oven. For lasagna, drop dollops of the cheese all over the top towards the end of cooking time.
Or place between bread and grill for grilled cheese. So many options - whatever you do just SMASH IT INTO YOUR FACE.
Servings 8
- Amount Per Serving
- Calories 59kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 1g5%
- Sodium 149mg7%
- Potassium 53mg2%
- Total Carbohydrate 6g2%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 1g2%
- Calcium 3 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
