Vozzarella

By Elisa Booker

April 19, 2017

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

  • Prep: 20 mins
  • Cook: 5 mins

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)

Directions

1Blend cashews and aquafaba in blender till completely smooth - sieve if any pieces remain

2Add the rest of the ingredients apart from coconut oil and blend

3Add the coconut oil and blend very briefly

4Heat in saucepan over low/med heat stirring constantly

5Once it starts to bubble a little at side (77 degrees celsius) it is finished (it should be thick and smooth)

6Add to a mould and refrigerate for a couple of hours

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