Stretchy vegan cashew mozzarella is perfect grated on pizza and melted in quesadillas and grilled cheese sandwiches. This vegan mozzarella stretches, melts and is a perfect substitute for regular mozzarella cheese.
Course: Side Dish
Keyword: vegan cheese
1/2cupraw cashewssoaked for 8 hours if not using a high powered blender
1clovegarlic or 1/4 teaspoon garlic powderoptional
Add all ingredients to a blender and blend for 2-3 minutes until completely smooth, scraping down the sides once or twice as needed.
Pour the mixture into a small saucepan and cook over high heat for 4-5 minutes, stirring constantly with a silicone spatula. The mixture will start to look curdled after a couple minutes, and this is exactly what you want! Keep stirring. After a few more minutes it will come together in a cohesive ball that will stretch when lifted with the spatula. Your mozzarella is done!
At this point you can use it lots of different ways. Here's some suggestions:Hot out of the pan: Blob it on pizza, spread it on bread and make grilled cheese or spread it on tortillas for a quesadilla.Chilled: Chill the mozzarella ball for at least 4 hours. When chilled it is easier to manipulate and you can cube it for caprese salad skewers, grate it for pizza on a large hole box grater, slice it thin and layer it in lasagna.ENJOY!
Store mozzarella in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. With a little arm power, the cheese can be grated straight from the freezer onto pizza, quesadillas and grilled cheese sandwiches.