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This is homemade Vegan Mozzarella Cheese. It's instant and without any artificial anything. It browns and stretches. This vegan cashew 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. However you end up using the vegan mozzarella cheese, you will love it!

Moxarella Cheese [Vegan]

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Ingredients You Need for Moxarella Cheese [Vegan]

For the Vegan Mozzarella 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

How to Prepare Moxarella Cheese [Vegan]

To Make the Vegan Mozzarella 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 vegan 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.

 

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Nutritional Information

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

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Somer McCowan

See My Recipes

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.

Comments

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  1. A couple of comments. I just tried making this, without olive oil, and cooked it for about 20 minutes. It never curdled, and just kind became a very thick sauce that was more gloopy than stretchy. I don\’t know if I cooked it too much or too little. You reference a picture that shows the stretch we should be going for, but there is no picture. For me, there is only the main picture of the end product. I don\’t know if you went through a design change since posting this recipe and the picture was removed or what, but it would be very helpful if it found it\’s way back. You also have a lot of spam/scam comments you might what to clean out. Have a great day!

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