Vozzarella

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)

1

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

2
3

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

4
5

Add the coconut oil and blend very briefly

6
7

Heat in saucepan over low/med heat stirring constantly

8
9

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

10
11

Add to a mould and refrigerate for a couple of hours

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

1

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

2
3

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

4
5

Add the coconut oil and blend very briefly

6
7

Heat in saucepan over low/med heat stirring constantly

8
9

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

10
11

Add to a mould and refrigerate for a couple of hours

Vozzarella

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