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Aquafaba Mozzarella [Vegan]

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Who knew that mixing cashews with aquafaba (chickpea brine) could make a delicious vegan mozzarella cheese?! What it really comes down to is the flavoring. A bit of lemon juice, some nutritional yeast, and sea salt go a long way. And once it's done, you'll be layering this cheese on pizza, making Caprese salads, and serving it with wine, all the time, trust us.

Aquafaba Mozzarella [Vegan]

This Recipe is :

Dairy Free Vegan

Cook Time

10

Ingredients

  • 1/2 cup cashews, soaked for at least two hours
  • 1 cup aquafaba (liquid from a can of chickpeas)
  • 1 teaspoon lemon juice
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon sea salt or Himalayan salt
  • 5 tablespoons coconut oil
  • 2 tablespoons cornstarch or tapioca starch
  • 2 teaspoons agar agar

Preparation

  1. Mix the cashews and the aquafaba until smooth. Now add all the other ingredients and mix.
  2. Pour the mixture into a saucepan and stir under constant heat until it bubbles and the mass thickens.
  3. Pour into a mould and set in the refrigerator overnight or for a minimum of 6 hours.

Nutrional Information

Total Calories: 1062 | Total Carbs: 38 g | Total Fat: 87 g | Total Protein: 11 g | Total Sodium: 1077 g | Total Sugar: 3 g

Notes

Adapted from the aquafaba mozzarella recipe from Avocados and Ales.

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AUTHOR & RECIPE DETAILS


photo

Simple, cosmopolitan, and family-approved vegan dinners and desserts.

Lisa is a vegan food nerd and total health freak from Vienna, Austria. Her recipes are simple, cosmopolitan, family approved, and delicious. As the editor in chief and co-founder of the german Online Magazine Veganblatt her goal is to show everyone the bright and tasty sides of veganism. Besides that she is also the founder of the first 100% organic and vegan cosmetic label PURE SKIN FOOD.


 

 

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0 comments on “Aquafaba Mozzarella [Vegan]”

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Jo
1 Days ago

why change the recipe so much and post as Lisa\'s recipe? original recipe here --> https://avocadosandales.com/2015/08/24/aquafaba-cheese/


Reply
Bombay Blonde
7 Months Ago

I made this yesterday. Just tried it and was disappointed. Not only did it not taste anything like mozzarella, but it didn\'t even have the texture of mozzarella. I think it needed more salt. Also I used cornstarch instead of tapioca flour, so maybe that affected the texture? Also, the instructions didn\'t specify how long to cook the cheese before putting it in the moulds, so it\'s possible that the cooking time affects the texture. This just had a sort of bean dip/ spread consistency and the flavor was like ground up cashews.


Reply
Karla
11 Months Ago

Agar flakes or powder?


Reply
Cara Lade
1 Years Ago

Lea Lade


Reply
Cara Lade
1 Years Ago

Lea Lade


Reply
Andy La Gamba Gwieu
1 Years Ago


Reply
Andy La Gamba Gwieu
1 Years Ago


Reply
Andy La Gamba Gwieu
1 Years Ago

Patiently waiting for the result...! I might have slightly overcooked the cheese as it started to sweat coconut oil haha. Let's hope for the best! Smells cheesy in any case. Replaced lemon with citric acid haha didn't have any lemon.


Reply
Andy La Gamba Gwieu
06 Nov 2016

Yummy result! Firmer and cheesy taste. More like a spread. I'll try melting it on a pizza for instance.

Andy La Gamba Gwieu
1 Years Ago

Patiently waiting for the result...! I might have slightly overcooked the cheese as it started to sweat coconut oil haha. Let's hope for the best! Smells cheesy in any case. Replaced lemon with citric acid haha didn't have any lemon.


Reply
Heather McNabnay
1 Years Ago

Sarah Hensley Hilliard maybe this is one to try?


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