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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

  • 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

  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.

For 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.

For the pizza sauce and 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.

 

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


All Vegan CheeseCashewCashew CheeseCheesy Recipes (Vegan)

 

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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160 comments on “Moxarella Cheese [Vegan]”

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Jessie Lee
7 Months Ago

Def gonna make this!


Reply
Rachel Blackmon
7 Months Ago

Oh, snap!!! Gabriel #mommylikey


Reply
Gabriel Patterson
26 Oct 2015

#iWantThat

Colin Hofer
7 Months Ago

Gail Hofer


Reply
Harry Hildreth
7 Months Ago

Hannah


Reply
Barb Overton
7 Months Ago

Shared.


Reply
Stephania Noelle
7 Months Ago

Sylvia Adler


Reply
Andi Ipz
7 Months Ago

Selina Haefeli


Reply
Sabbatha Bastet
7 Months Ago

The moxarella really does turn out great. And it's almost nothing to make. I've made it several times.


Reply
Dara Poznar
7 Months Ago

Austin Kellenberger, since you're the chef. :)


Reply
Austin Kellenberger
26 Oct 2015

Haha cashews? That's prettyyy coooool

Joanna Sausa
7 Months Ago

Sara DeMarco for Jeff


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