Nutrition
Calories: 97kcal | Carbohydrates: 4.4g | Protein: 2.8g | Fat: 7.3g | Fiber: 0.6g
This liquid vegan mozzarella is a really great dupe for the one that you find at grocery stores, but you'll save money making it yourself!
Servings
Ingredients
- 1 1/2 cup Cashews, unsalted, raw
- 7/8 cup Water 3/4 cup + 2 tbsp
- 1 tbsp Nutritional Yeast
- 1 tbsp Olive Oil
- 1 tbsp Tapioca Starch
- 1 1/2 tsp Sunflower Lecithin
- 1 1/4 tsp Fine Sea Salt
- 3/4 tsp Lactic Acid
- 1/2 tsp Umami Powder
Instructions
- Soak the raw cashews overnight or toss them in boiling water for 10 – 15 minutes. This softens the cashews so that they blend better and the texture of the final product is smooth.
- In a high-powered blender, blend all of the ingredients.
- Use this liquid mozzarella on pizzas, casseroles, lasagnas, etc. Depending on how long/what temperature you cook it at, you may need to broil for a couple of minutes to get the mozzarella to brown.
Equipment
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Did you make this recipe?Mention @proteindeficient.vegan
This vegan liquid mozzarella is just like the one you can buy at the store, except it’s way cheaper to make it at home and you don’t have to worry about not being able to find it when you want to make pizza. This is actually why I came up with this recipe. I couldn’t easily find it at my grocery store, and nothing will get in between me and making pizza when I want pizza! 🙂
This is not a high protein recipe, so if I’m still trying to hit my protein goals but want to eat ALL the pizza, I will typically make my own high protein pizza crust. If that’s something you’re interested in, you should check out my high protein TVP pizza crust and my high protein pizza crust that uses soy flour! The crust pictured in the photos for this recipe is my soy flour pizza crust – I like it because it’s thin crust!
Ingredients
- Raw Cashews – probably the most important thing about this recipe is to soak your raw cashews. It helps them to blend better and keeps the liquid mozzarella from being gritty.
- Nutritional Yeast – if you’re newer to plant-based cooking, nutritional yeast is a shelf stable ingredient that adds a savory, cheesiness to foods. You can find it at most grocery stores, and you can also buy it online since it’s shelf-stable! The fortified variety is packed with vitamin B12!
- Olive Oil – if you have another oil you prefer here, feel free to swap it.
- Tapioca Starch – this acts as a thickening agent in the liquid mozzarella. It also helps create a more stretchy, gooey texture. You can find tapioca starch at most grocery stores near the gluten-free flour options, and you can also order it online.
- Sunflower Lecithin – this is the emulsifying agent which helps bind the water and olive oil together (since they will naturally separate – you know that whole oil and water thing). It helps create a smooth, consistent texture. I’m using sunflower lecithin so that soy-free folks can make this recipe too! I haven’t seen this in any stores near me, so I purchased mine online.
- Fine Sea Salt – adjust to taste.
- Lactic Acid – this adds a tangy, sour flavor to the mozzarella, like you would find with dairy-cheeses. I find that if I don’t use lactic acid or a vinegar, the vegan cheese becomes very one note and just taste like salty nutritional yeast. I also buy this online, as I haven’t seen it at my normal stores.
- Umami Power – adds an umami flavor. If you can’t find umami powder (I am able to find it at Whole Foods and online), you can substitute it for 1/4 tsp onion powder and 1/4 tsp garlic powder.
Instructions
- Probably the most important step! Soak your raw cashews! You can either do this overnight in water (in the fridge). Or if you forgot you needed to do this step (which I always do) or just want to save time, you can toss the raw cashews in boiling water for 10 – 15 minutes.
- This is needed to soften the cashews, so that the liquid mozzarella has a smooth and creamy texture. Even if you’re using a very high powered blender like a Vitamix, it helps the texture quite a bit.
- Once the cashews are soaked, blend all of the ingredients together in a blender. I always use my Vitamix; it was one of the first things I bought when I went vegan, because when I would make vegan cheese sauces with cashews (no matter how long I soaked them) the texture was gritty and it drove me crazy.
- You can use the liquid mozzarella on pizzas, casseroles, lasagna, or really anything you’re cooking in the oven. I wouldn’t let the liquid mozzarella dictate your oven temperature or cooking time, because it’s probably more important that you actually cook your pizza crust/casserole/lasagna at the right time and temperature. Just keep in mind that depending on how long/what temperature you cook it, you may need to broil it for a few minutes to brown the liquid mozzarella.
Silly Little Haiku
Cheaper than store bought
Yay! Liquid mozzarella
It’s made with cashews
Author
Protein Deficient Vegan
