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Vegan Recipes Cacao-Shamaness Vegan Buffalo Style Mozzarella

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
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Brunch, Dinner, Sides & Appetizers, Vegan Cheese
Cuisine Italian, Vegan
Servings 4 Cheese balls
Calories 231 kcal

Equipment

  • Blender
  • Ice cream scoop or melon baller
  • Large bowl (for ice water)
  • Small saucepan
  • Spatula

Ingredients
  

  • 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

Instructions
 

  • 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