Mozzarella

Ok, here’s one of my favorite plant-based mozzarella recipes. Go ahead and cheese it up!

INGREDIENTS

75 gr raw cashews

1 tbsp of freshly squeezed lemon juice

1/4 tsp of garlic powder

1 tbsp of agave

2 tbsp of nutritional yeast

1 tbsp of agar agar

2 tbsp of tapioca starch or corn starch

1 tsp of tahini

1 tsp of salt

80 ml of refined coconut oil

400 ml of water

PREPARATION

Add all the ingredients to the blender and blend until smooth.

Poor the liquid mixture into a saucepan and bring to boil. Keep stirring constantly (if not, it will burn at the bottom). If clumps happen, stir like you’re going crazy.

As soon as it starts to bubble along the sides, set your timer for 2 minutes and keep stirring, then reñove from heat. Poor into silicon shapes or line cake bins with baking paper.

Place the chees into the fridge for at least 1 hour to set. At this stage you have mozzarella cheese that is ready to be used! It will get firmer if you keep in the fridge longer. Melts perfectly on pizza’s!

You can also freeze the mozzarella and eat it later.