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Moxarella Cheese [Vegan]

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This is homemade Vegan Moxarella Cheese. It's instant and without any artificial anything. It browns and stretches.

This cheese stays in a "melted" type form until baked, and then it forms a nice crust, like dairy cheese does. It's not intended to be eaten plain (like real dairy fresh mozzarella can). It's also fairly salty to make it stand out in your recipes, if you prefer less salt, please feel free to reduce to 1/2 teaspoon, or less, but the flavor won't be as pronounced.

How to Make Fresh Vegan Moxarella Cheese (and a Bonus Pizza Recipe!)

Ingredients

For the Cheese:

  • 1/4 C. raw cashews (soaked in water for several hours and then drained IF you don’t have a high powered blender)
  • 1 C. hot water
  • 2  T. + 1 t. tapioca starch
  • 1 T. extra virgin olive oil (optional)
  • 1 small garlic clove, minced
  • 3/4  t. sea salt
  • 1 t. fresh lemon juice

For the Dough:

This crust contains gluten, but you can use gluten-free ingredients.

  • 2 C. organic all purpose flour
  • 1 C. organic whole wheat flour
  • 2 1/4 t. active dry yeast (1 packet)
  • 1 cup warm water
  • 2 t. sea salt
  • 1 t. agave
  • 1 T. extra virgin olive oil (optional)

For the pizza sauce

  • one 14 ounce can crushed tomatoes
  • 3 cloves minced garlic
  • 1/2 t. dried thyme
  • 1/2 t. dried oregano
  • 1/2 t. dried basil
  • 1 T. extra virgin olive oil (optional)
  • 1 t. agave
  • sea salt and ground black pepper to taste

Preparation

To Make the Cheese:

  1. Blend all ingredients together in a high-speed blender until completely smooth, about 1 minute.
  2. Pour into a small saucepan and cook, stirring constantly over medium high heat. After a couple of minutes the mixture will start to look weird, like it’s curdling or separating. This is totally normal, reduce heat to medium and KEEP stirring so you don’t burn the cheese to the bottom of the pot.
  3. Keep cooking and stirring til really thick (about 2-3 more minutes) and the mixture becomes like a cohesive mass of melted dairy cheese and stretches like in the photo below.
  4. Remove from heat and let cool a bit while you assemble the pizzas.

To Make the Dough:

  1. Combine all ingredients and knead for 10 minutes. Cover and let rise in a warm place for 60 minutes until doubled. While the dough is rising, make the pizza sauce and the fresh moxarella cheese.

To Assemble the Pizza:

  1. Saute the garlic in a little vegetable broth or the olive oil in a small saucepan for a minute or two on medium heat. Add all the other ingredients. Reduce heat to low and let simmer while you make the Moxarella Cheese.
  2. Assembly: Your dough should be nearly ready now, so when it hits 60 minutes or is doubled, punch it down and divide it into four pieces. Preheat the oven to 500°. Roll out the dough on a floured surface as thin or thick as you like. We opted for thicker pizzas this round. Spread each pizza with 1/4 of the pizza sauce. Top with fresh tomato slices, dollops of the fresh moxarella cheese and fresh basil leaves like shown in the photo below.
  3.  Bake individual pizzas for 10-12 minutes on a baking sheet until cheese and the crusts are nicely browned. Note: there is a very fine line between nicely browned and burnt here, so please, watch your pizzas carefully. Sprinkle pizzas with a bit of additional chopped fresh basil once out of the oven if desired.

 

Nutrional Information

Total Calories: 1914 | Total Carbs: 374 g | Total Fat: 32 g | Total Protein: 55 g | Total Sodium: 768 g | Total Sugar: 7 g

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Somer McCowan has been cooking since her early teens. A self-taught chef, she has always been passionate about experimenting with food and inventing delicious recipes. Through whole vegan food, Somer reversed a severe autoimmune illness. She has worked in the food industry in the U.S. and Australia, including bakeries, several restaurants, and a juice bar. It wasn’t until she became vegan, however, that she truly blossomed in her own kitchen. Check out her blog Vedge Out .


 

 

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168 comments on “Moxarella Cheese [Vegan]”

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11 Hours ago

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Reply
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2 Days ago

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Reply
Marilyn GS
1 Months Ago

I found tapioca starch at an Asian grocery


Reply
MJones
1 Months Ago

How well and how long does this store in the fridge? Does it need to be thinned out after storage?


Reply
Katarina Pavicevic
3 Months Ago

Can I sub tapioca starch with instant mash potato flakes? They make the most sense to me \'cause I can\'t find tapioca starch anywhere.


Reply
Mae
5 Months Ago

This cheese is so god damn good!!! I discovered it recently and I\'ve made it several times since. I\'ve used in for grilled cheese, burritos, and even just a gooey cheesy spread on a sandwich. Plus, it\'s super easy to make! I\'ve added different ingredients to change the flavor slightly. For a sharper cheddar like flavor, I added kala namak and nooch. I could seriously eat this by the spoonful.


Reply
Angelica
7 Months Ago

I did the moxarella and it was awesome! Not really good to eat it as it is, but perfect for pizza or any other dishes we need melted mozzarella consistence cheese! Thank you very much :-*


Reply
Antony Bearpark
1 Years Ago

Being that this whole recipe takes a while to make, would it be safe to keep the ready made and arranged pizza in the fridge overnight before cooking the next day?


Reply
Gabriella El-Chamaa
1 Years Ago

There are only ingredients for the dough and the pizza sauce. Can anyone else see the moxarella cheese ingredients?


Reply
Antony Bearpark
20 Aug 2016

There are three groups of ingredients. The first is for the cheese, the second is for the dough and the third is for the pizza sauce. Seeing as this is a recipe specifically for the cheese, those come first, the rest is a suggestion to have with the cheese.

Kat Smith
29 Aug 2016

This is fixed now. :)

Laury Sellem
1 Years Ago

Hello, I am not familiar with the short-cuts. I guess 1 C. means 1 cup. What means 1 T. & 1 t.?

Thanks in advance!


Reply
Calie
16 Jul 2016

C = Cup
T = Tablespoon
t = teaspoon



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