Description
This vegan mozzarella cheese is creamy and melts beautifully. It’s perfect for pizzas, lasagnas, and salads.
Ingredients
Scale
- 1 cup cashews, soaked
- 1/4 cup nutritional yeast
- 1/4 cup water
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon agar-agar powder
Instructions
- Drain and rinse soaked cashews.
- In a blender, combine cashews, nutritional yeast, water, lemon juice, garlic powder, onion powder, and salt.
- Blend until smooth.
- In a saucepan, heat agar-agar with 1/2 cup water until dissolved.
- Mix agar-agar into the cashew mixture and blend again.
- Pour the mixture into a mold and refrigerate for at least two hours.
- Once set, slice or shred the cheese for use.
Notes
- Soak cashews for at least 4 hours for best results.
- Adjust seasoning to taste.
- Store in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 oz
- Calories: 100
- Sugar: 0g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan mozzarella cheese, dairy-free cheese, plant-based cheese