Cashew Mozzarella

Mild in flavor and close textured, this browns nicely in the oven, and tastes great with basil and fresh tomatoes in an almond bread sandwich.

You’ll note that I’ve used both xanthan gum and tapioca starch in this recipe. The xanthan gum is used to make it stiff, and the tapioca gives it a bit of wobble and that knife-clinginess that fresh mozzarella has. This recipe went though a fair number of revisions to get to this stage. I’ve had the taste pretty much where I wanted it for a while, but the texture hasn’t been right. The last two versions, however, have been very interesting! This current version with 3 tsps of agar, makes a sliceable cheese, somewhat softer than the partially dried stuff that comes in plastic wrap, but more manageable than fresh mozzarella. 2 tsps of agar makes something more akin to fresh mozzarella which sticks to the fingers a bit in a lick-able sort of fashion.

DSC_0020

1/2 cup raw cashews
3 tsps agar powder (use 2 tsps for fresh mozzarella, 3 for sliceable)
1 tsp salt
4 tbsp tapioca starch
1 tsp white balsamic vinegar
1 tsp lemon juice
1/4 tsp chickpea miso
2 tsp nutritional yeast

Soak the cashews in water for at least 1 hour. (Not needed if you have a high speed blender.)

Put the agar in a medium size saucepan along with 1 1/2 cups (12 fl oz) of water, and bring slowly to a simmer over a medium high heat, stirring frequently, to dissolve the agar.

While the agar is dissolving, put the drained nuts, salt, starch, vinegar, lemon juice, miso, and yeast into a blender, along with 1/2 a cup (4 fl oz) of water, and blend until smooth.
molten mozzarella

Once the agar has come up to the boil and thickened, add the smooth contents of the blender, and stir vigorously until combined.

Bring to a simmer over a medium heat, stirring or whisking to prevent sticking, and cook for about 2 minutes until the starch has cooked and thickened.

Lightly oil a 1 pint container, scrape the hot cheese into it, and refrigerate until cold and firm (~2 hours), or drizzle straight over your pizza which is waiting to go into the oven.

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12 thoughts on “Cashew Mozzarella

  1. sbvbakery says:

    This looks great!

  2. lizard100 says:

    This looks like a feasible recipe. How’s the melting?

  3. OMG – this looks amazing!! I’m gonna add it to my cheese recipe post! Celeste 🙂

  4. Diana Lester says:

    Hiya:

    I bought all the ingredients for vegan parmesan, and now I’ve packed the book (Artisan cheeses … we’re renovating) and I don’t have access to the recipe.

    I think you mentioned that you have the book. Can you please send me the ingredients and quantities? I believe there are only three — pine nuts, a cup of nutritional yeast, and something else. Everything gets buzzed in a food processor.

    Appreciate if you can help, Diana

    • Hi there. That’s funny, as I’m also packing up my kitchen as I speak. I haven’t got around to packing the cook books, though.

      Miyoko says:

      1 cup pine nuts/almond/walnuts
      1 cup nutritional yeast
      1/2 tsp salt

      🙂

      Hope that helps.

      Sarah

  5. Reblogged this on newveganblog and commented:
    For cheesy vegan pizza I look forward to trying this recipe out!

I'd love to hear from you. :-)

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