Ingredients

The following ingredients have 26 Servings
  • 1/2 cup Raw Cashews ((75g))
  • 1 Tbsp Lemon Juice (freshly squeezed)
  • 1/4 tsp Garlic Powder
  • 1 tsp Maple Syrup
  • 2 Tbsp Nutritional Yeast
  • 1 Tbsp Agar Agar Powder
  • 2 Tbsp Tapioca Starch
  • 1 tsp Tahini
  • 1 tsp Salt
  • 1/3 cup Refined Coconut Oil ((80ml))
  • 1 2/3 cups Water ((400ml))

Instruction

  • Add all the ingredients to the blender and blend until smooth.
  • Then pour out into a saucepan and bring to the boil, stirring constantly. It will start to thicken and clump together, just stir very vigorously and it will smooth out.
  • As soon as it starts to bubble along the sides, set your timer for 2 minutes and keep stirring, after the 2 minutes has timed out, remove from the heat, pour it out into two ramekins sprayed with non-stick spray.
  • Place them into the fridge for at least 1 hour to set. At this stage you have mozzarella cheese that is ready to be used! Use an ice cream scoop to scoop mozzarella balls to use on pizza!
  • The longer the vegan mozzarella stays in the fridge the firmer it will get, but it will still remain a soft cheese.