This Cashew Vegan Cheese Mozzarella is fabulous on cashew cheese pizza, lasagna, quesadillas, and anything else you can think of. With a warm and nutty flavor, it even stretches!
Begin by deciding whether you would like to use raw cashews or white beans for the base. Personally, I love the cashew version because the flavor is out of this world. However, I understand completely that some folks have nut allergies or heart disease and are staying away from nuts.
If you are using cashews, you'll need to soak them in very hot water for 1 hour or overnight or at least 6 hours in cool water.
If you're using white beans, they will need to be cooked first unless they are from a can. If they are from a can, remember to drain the liquid and rinse them well.
Once the cashews have soaked and become softened, add all of the ingredients to a blender and process on high until smooth.
Next, simply pour the blended cheese ingredients from the blender or food processor into a saucepan. Begin slowly heating and whisking together as it warms. This will happen quite quickly. Do not leave it unattended because it needs to be stirred nearly constantly until it reaches the desired thickness and stretchiness.
At this point, the cheese is ready to be used in other recipes like grilled cheese sandwiches, lasagna, quesadillas, veggie pizza, no-meat balls, French onion soup, or anything else that comes to mind.
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Notes
Make it sliceable*Update- I was recently messing around with trying to find a way to make my Vegan Cheese Sauce Recipe sliceable, and it was a success. Now that same concept can be used with this mozzarella cheese as well.
Beginning at step #5 in the original instructions, simply leave the mozzarella in the blender while you prepare the thickener that will make it sliceable.
In a small or medium saucepan, add 3/4 cup water plus a little over 1 tablespoon agar powder and bring it to a boil. It is important not to leave it at this point because it will thicken pretty quickly.
Turn down the heat to low and whisk continually until the mixture thickens to a molasses-like consistency.
Next, quickly pour it into the blender with the prepared mozzarella and blend for approximately 30 seconds to mix it well.
Now, it’s time to pour the cheese into containers that are the shape that you would like your hard cheese in. Personally, I use mini loaf pans and round souffle dishes. Another good option would be mini loaf nonstick silicone molds.
Smooth out the top of each one with a spoon or spatula so that when they are flipped out onto a plate, the bottom will be flat.
Place the molds into the refrigerator for a at least couple of hours or longer. As it chills, the harder the cheese becomes, so the longer the better. Carefully turn out the cheese blocks onto a plate or serving platter with crackers.