This Vegan Mozzarella cheese melts beautifully and offers a delightful blend of umami, mild acidity, and sweetness, making it a perfect dairy-free alternative.
1. Fill a medium saucepot halfway with water, place on medium-high heat and bring to boil.
2. Add a pinch of salt along with the cashews and boil for 20 minutes. Reserve two cups of the cooking water at the 15-minute mark.
3. Blend the boiled cashews, cashew cooking water, and all other ingredients except for pectin and tapioca starch until liquefied.
4. Pour the mixture into a saucepan over medium-high heat and bring to a bubble, about 7 to 8 minutes.
5. Add pectin, whisking for 2 minutes.
6. Pour in the tapioca starch and water mixture, continue to whisk until thickened to stringy melted cheese consistency, about 3 to 4 minutes.
7. Pour the cheese into an oiled tall cylindrical glass and refrigerate overnight.
8. After 24 hours, remove from the fridge, tilt the glass to release the cheese, and slide it out.
9. Store the cheese on a plate covered in plastic wrap in the fridge.
More recipes
Dr. Prager's Perfect Burger
Crispy Pan-fried Tofu with Smoky Bell Pepper Cashew Cream Sauce
