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Vegan Mozzarella Recipe: Tastes and Melts Just Like the Real Thing!

Alex Koons from Los Angeles’ Hot Tongue Pizza makes a vegan “mozzarella cheese” that’s perfect on pizza—or anything you want, really.

Posted on January 8, 2023

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By Alex Koons, Hot Tongue Pizza

Say cheese and die! Mozzarella, cheddar, Gouda, Brie—one of the most delicious things on this planet is cheese. It’s bomb on pretty much anything and is the only thing I miss about eating vegan. And, for many years, it was rough go finding the right plant-based replacement for cheese.

Now, there are many other vegan cheeses out there—many try, but a lot of them come up very short. This is mostly because of anti-caking agents, the way it kind of melts like plastic, and the phlegm-like texture in the back of your throat when eating it.

The cheese we are gonna make today will have none of that.

This recipe is super simple: You just need to procure eight magical ingredients. Plus, this is really a base recipe that you can build off of by yourself. So you can adjust water or tapioca, or add garlic salt, paprika and some turmeric for a cheddar-looking thing. The possibilities are endless.

To start, though, let’s keep it real simple and get you a better vegan cheese in your fridge, stat. You’ll need a kitchen scale and a blender or food processor—that’s it!

Recipe: Making Homemade Vegan Mozzarella Cheese

Ingredients

160g cashews (soaked overnight)

95g refined coconut oil

62g tapioca flour

12g nutritional yeast

27g kappa carrageenan

25g lemon juice

16g apple cider vinegar

24g salt

737g boiling water

Instructions

Weigh out all ingredients. Melt the refined coconut oil. Put the ingredients into a high-powered food processor or blender. Measure out the boiling water and add to the blender. Blend on high for about 30 seconds before stopping to scrape the sides to make sure everything is incorporated. Do this one more time, 30 seconds later, then mix for another 2 minutes. (Total mix time: 3 minutes.)

Pour the mix into a container of your choice. Let it sit at room temperature for about 20 minutes before putting it in the fridge. After 3 hours, the cheese should be ready to grate or slice. The colder it gets, the easier it is to use!

Looking for some great cheese alternatives that fit more specifically to a need? Here are some of my personal favorites that you can find at the store today.

And, for step-by-step visuals, check out my video for making this cheese!

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