Name: Vozzarella
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: • 1/4 cup raw cashews, soaked overnight or boiled for 15 minutes; • 1 cup aquafaba (preferably chickpea or other light colored bean); • 2 tbsp tapioca starch; • 2 tsp kappa carrageenan; • 1 tsp lactic acid; • 1 tsp nutritional yeast; • 3/4 tsp salt; • 6 tbsp refined coconut oil, liquid (it's important that it's refined as otherwise the taste of coconut will overpower the cheese)

AuthorElisa BookerDifficultyBeginner

Delicious vegan mozzarella taken from Avocados and Ales original recipe. Great melted on pizza or made into mozzarella sticks - melts!

Yields1 Serving

Prep Time20 minsCook Time5 minsTotal Time25 mins

• 1/4 cup raw cashews, soaked overnight or boiled for 15 minutes

• 1 cup aquafaba (preferably chickpea or other light colored bean)

• 2 tbsp tapioca starch

• 2 tsp kappa carrageenan

• 1 tsp lactic acid

• 1 tsp nutritional yeast

• 3/4 tsp salt

• 6 tbsp refined coconut oil, liquid (it's important that it's refined as otherwise the taste of coconut will overpower the cheese)

Blend cashews and aquafaba in blender till completely smooth - sieve if any pieces remain

Add the rest of the ingredients apart from coconut oil and blend

Add the coconut oil and blend very briefly

Heat in saucepan over low/med heat stirring constantly

Once it starts to bubble a little at side (77 degrees celsius) it is finished (it should be thick and smooth)

Add to a mould and refrigerate for a couple of hours

Ingredients