Go Back
+ servings
Super Cheesy Vegan Mozzarella
Print Recipe
4.6 from 85 votes

Super Stretchy Vegan Mozzarella

This super cheesy vegan mozzarella is going to blow your mind.
Prep Time5 mins
Cook Time20 mins
Course: Side Dish, Snack
Cuisine: American, Italian
Keyword: vegan cheese, vegan mozzarella balls
Servings: 500 g
Author: Richard Makin

Equipment

  • High Speed Blender

Ingredients

(for smoked gouda variation add)

  • 3 tsp liquid smoke
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp extra salt

Instructions

  • In a small bowl, whisk together the psyllium husk powder and the 6tsp water. Set aside to thicken.
  • Soak your cashews in just boiled water for at least an hour. When soaked, drain and discard the water and transfer the cashews to the cup of a high speed blender along with all the remaining ingredients including the thickened psyllium husk.
  • Blend on highest speed for at least a minute - make sure the cashews are completely smooth - no chunks or sandy grains.
  • Transfer to a small saucepan and place over a medium low heat, whisking constantly. The liquid will start to thicken quite quickly. Keep going until the liquid is very thick and stringy and resembles fondue or melted stringy cheese - if you don't use a whisk your cheese may go quite lumpy - SO USE A WHISK! Remove from the heat.
  • If using immediately, allow to cool for around 10 minutes before spooning onto toast or pizza or a pasta bake (however you’d use mozzarella). The cheese baked beautifully and melts wonderfully. Place under the grill or broiler for a few minutes and you’ll notice it browns really, really well.