Vegan Mozzarella

Ingredients:

Mozzarella:

1 cup cashews soaked overnight

1 cup plant based greek or plain yogurt

2 tsp salt

2-3 tsp nutritional yeast

4 TBSP tapioca starch

1 TBSP arrow root or cornstarch

1/2 cup water

*optional 2-3 TBSP of cashew cheese I like this brand *

Brine:

1 cup water

5-7 tsp salt

*optional herbs and spices of choice. basil, oregano, red pepper flakes *

Making the Mozzarella:

Start by soaking cashews overnight. It is important to soak overnight so that they blend as smooth as possible. Next, drain and rinse the cashews. Take a large bowl and fill with cold water and lots of ice. Set aside for later use. To a high speed blender or food processor add cashews, plain bitter plant based yogurt, nutritional yeast, and salt. If you are using an additional cashew cheese add at this time as well. Blend until completely smooth. Then add tapioca starch and blend again to incorporate. Make sure you scrape the sides of the blender or food processor.

To a heavy bottom pan add 1/2 cup water and arrow root or cornstarch. Heat on medium low and stir until it creates a thick clear liquid. Next, add blended cashew mixture to the pan and increase to medium heat. Stir constantly and vigorously for about 3-5 minutes until the mixture begins to form a ball, is sticky, and pulls like mozzarella would. I like to use a wooden spoon for this step. Take off heat and cool for 5-10 mins.

Shaping and Chilling the Mozzarella:

Taking about a tsp at time, scoop out balls of mozzarella and drop into ice water. Make sure the water stays cold. You may want to add more ice. Once you have shaped all the mozzarella balls allow to chill for 10-30 mins.

If you want to make a larger balls of mozzarella or one large ball skip the scooping step. Make sure the mixture is shaped into a large ball or log shape. Allow to cool for 5-10 minutes and place directly into ice water to chill.

Making the Brine:

Take a large container or mason jar and fill with 1 cup water. Add about 5-7 tsp of salt. Make sure the water is as salty as the ocean. You can also add fresh basil or oregano or any herb or spice you want to the brine.

Once the mozzarella is done chilling in the ice water transfer all the balls to the brine. Allow to soak for at least 3 hours before consuming so they can absorb the flavors. The mozzarella will have more depth of flavor the longer it sits in the brine. Keep in fridge for about 1-2 weeks.