Ingredients
- 50 g cashews, soaked in water for 2 hours
- 3/4 cup plant milk; homemade almond milk also works
- 2 tbsp nutritional yeast, if available
- 2 tbsp fresh lemon juice
- 4 tbsp olive oil
- 3 tbsp cornstarch
- A pinch of garlic powder
- 2 tbsp salt
Method
After soaking the cashews in water for 2 hours, drain them and put them in a blender with the plant milk.
Blend for about 2 minutes, or until the cashews are very smooth.
Add the nutritional yeast, lemon juice, olive oil, cornstarch, salt and garlic powder. Blend again until the mixture is completely smooth.
Transfer the mixture to a pan over low heat. Stir constantly with a whisk so it does not clump, then continue stirring with a wooden spoon.
Cook for about 4 minutes, or until the mixture becomes stretchy and rubbery, as shown in the accompanying video.
Lightly oil a suitable dish so the cheese does not stick. Pour the cashew cheese into the dish and let it cool.
Refrigerate for 6 hours so it becomes firm enough to grate and slice. You can also use it immediately while it is still soft. It works especially well on pizza and grilled sandwiches.
Enjoy.
Video: how to make vegan mozzarella
Watch the preparation method in the video below.
What cashews bring to this mozzarella
Cashews have measurable effects on cardiovascular risk markers: a meta-analysis of randomized trials found that eating cashews reduced systolic blood pressure by about 3.4 mmHg. Source.
The bigger picture is stronger: nuts lower LDL and total cholesterol in trials, and higher nut consumption is associated with lower risk of coronary heart disease and cardiovascular mortality. Systematic review.
This recipe provides unsaturated fats, plant protein and magnesium, without dietary cholesterol or cow’s milk. You can get the creamy texture without needing the cow.
Compare this with oat cheese, vegan cheddar, and vegan parmesan.
