This simple vegan mozzarella is soft, perfectly flavored and very easy to make from just a few ingredients. Serve it with a caprese salad, on pizza or on toast for ultimate deliciousness! Gluten-free and oil-free.
Add all the cashews, coconut milk, nutritional yeast, salt, tapioca flour, lemon juice and garlic powder to a high speed blender or a food processor. Make sure to wash the cashews thoroughly before using them.
Blend until very smooth, then pour into a saucepan over a medium heat. Stir with a whisk, and gradually add the agar agar, around ½ tbsp at a time.
Continue whisking until it gets thick and stretchy - this usually takes around 5 minutes.
You can either serve it as it is, or transfer to a container of your choice and leave to set in the fridge for around two hours.
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Notes
If you are using a high speed blender, instead of soaking the cashews you can cook them in a saucepan for 15 minutes.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!