Stretchy Vegan Mozzarella. Meet the vegan mozzarella cheese of your dreams! It even makes perfect vegan mozzarella sticks! Made with coconut milk, it's free of oil, gluten, soy, and nuts, so everyone can enjoy it.

Stretchy Vegan Mozzarella With all the stretch and flavour of dairy-based mozzarella, this completely dairy-free cheese is perfect for pizzas, salads and more. Vegan mozzarella cheese which melts, browns and stretches like the real thing! Once melted, this stuff pulls apart just like the real deal!

Hello everybody, it is Louise, welcome to our recipe page. Today, we're going to make a special dish, stretchy vegan mozzarella. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Stretchy Vegan Mozzarella is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They're fine and they look wonderful. Stretchy Vegan Mozzarella is something which I've loved my whole life.

Meet the vegan mozzarella cheese of your dreams! It even makes perfect vegan mozzarella sticks! Made with coconut milk, it's free of oil, gluten, soy, and nuts, so everyone can enjoy it.

To begin with this particular recipe, we have to prepare a few components. You can cook stretchy vegan mozzarella using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Stretchy Vegan Mozzarella:

{Take 1/2 cup of raw cashews, soaked.
{Prepare 1 1/3 cups of water.
{Make ready 1 tbsp of lemon juice.
{Prepare 1 tbsp of apple cider vinegar.
{Prepare 1/2 tbsp of salt.
{Make ready 4 tbsp of tapioca starch (I used arrowroot flour).

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Steps to make Stretchy Vegan Mozzarella:

Boil 2 cups of water (I just heat up water in my tea kettle). Pour the water over the cashews and let soak for 5 minutes and up to an hour..
Drain the cashews, and add them to a blender along with 1 1/3 cups fresh water (not the water you soaked the cashews in), lemon juice, apple cider vinegar, salt and tapioca starch. Blend until very smooth, scraping down the sides of the blender as needed. It will be very watery at this point..
Now pour the watery mixture into a small saucepan and bring the heat to medium. Begin to stir with a spatula or spoon..
After a few minutes, it will begin to get clumpy. Keep stirring, constantly until suddenly it will become super gooey, stretchy, thick and smooth. It will become one big mass of stretchy vegan cheese. Remove from heat as soon as this happens..
Use immediately, or store in a covered container in the refrigerator. It is easiest to use immediately, because it will thicken up more in the fridge and be less stretchy. So if possible, especially for using on pizza or lasagna, make right before using..
For pizza, drop 1-2 tablespoon sized balls onto the crust and pat down a little bit. Or spread it all over. It will brown in the oven. For lasagna, drop dollops of the cheese all over the top towards the end of cooking time. Or place between bread and grill for grilled cheese..

You're going to feel like a vegan top chef at home with this. Mozzarella is a unique cheese that been hard to replicate as plant based. That changes with my Easy Vegan Nut-free Stretchy Mozzarella Cheeze Sauce! Not stretchy, but I have a sliceable ball of cheese to send home with with vegan college student…kept. Stretchy vegan cashew mozzarella is my second vegan cheese recipe in a week.

So that's going to wrap this up with this special food stretchy vegan mozzarella recipe. Thanks so much for reading. I'm sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!