Vegan Buffalo Style Mozzarella
Vegan cashew mozzarella cheese. Suitable for vegan pizzas, salads, pasta, and more. An easy and delicious gluten-free recipe.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Breakfast, Brunch, Dinner, Sides & Appetizers, Vegan Cheese
Cuisine Italian, Vegan
Servings 4 Cheese balls
Calories 231 kcal
- 1 Cup Unsalted cashews Boiled for 15 min.
- 300 gr Vegan yogurt or plant milk
- 3 Tbsp. Fresh lemon juice
- 3 Tbsp. Nutritional yeast
- 3 Tbsp. Tapioca powder
- 1 Tbsp. Agar-agar
- ¾ Cup Water
Cook the cashews in water until softened about 15 minutes. Strain from the water when ready.
Blend all the cheese ingredients except the tapioca flour, agar, and water, in a high-speed blender until smooth.
Add the tapioca flour and blend again.
In a small saucepan pour the water or other liquid, add the agar powder and stir until all the powder has dissolved. Bring the liquid to a boil until a really thick consistency is obtained about 3 minutes from the moment of boiling.
Add the cashew cheese mixture to the agar mixture and mix well until a stretchy and sticky cheese mixture is obtained.
Prep a bowl of ice water
Using an ice cream scoop, form a large cheese ball. Place it in the water bowl and release the ball into the water. If you want small cheese balls, do it with a round Parisian spoon (Melon baller)
Use the cheese balls right as they have cooled, or transfer them to a container in salted water in the fridge for up to a week.
Serve over pizza, sandwiches, salads, and more.
Keyword Caprese, Cashew Mozzarella, Gluten Free, Vegan Mozzarella