Vegan mozzarella

Vegan mozzarella

Tags

cheeze

Cook

Ingredients

  • ½ cup cashews
  • 2 cups cashew cooking water
  • 150g coconut cream, whisked
  • 2 tsp tahini
  • 1 tbsp vegan butter
  • 1 tbsp lemon juice
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 1 ½ tsp salt
  • 2-3 fennel seeds
  • 4-5 mustard seeds
  • 2 tbsp nooch
  • 6 tsp pectin
  • 6 tsp tapioca flour

Steps

  1. Boil cashews in a sauce pot for 20 minutes.
  2. Strain and reserve 2 cups of the cashew cooking water.
  3. Mix salt, garlic powder, onion powder, nooch, fennel, and mustard seeds in a mortar and pestle. Grind.
  4. Add cashews, coconut cream, tahini, butter, lemon juice, spice mixture, and cashew water to a blender.
  5. Blend until all ingredients are well incorporated, about 4-5 minutes.
  6. Pour mixture into a pot over medium high and whisk in pectin until well-combined.
  7. Continue to whisk frequently as it cooks for the next 4-5 minutes.
  8. Add tapioca flour, whisk in, then cook for another 1-2 minutes.
  9. Pour cheese into a glass container that has been sprayed with cooking oil.
  10. Place in the fridge for at least 4 hours to firm up.