I tested cashew mozzarella recipes for about 5 years before I finally perfected it to this perfectly smooth and stringy melting taste of Italy and am very happy to share it with you now.
It’s incredibly versatile too, it’s featured on pizza, pasta, in gnocchi sauces, caprese salads, melted on crostini etc.
Some even say they like it better than the one from cow’s milk 🙂 And I have trouble not eating it all up straight out of the pan when I make it and to actually keep it for my planned recipes with it. Which ends with me making it at least once a week lately 😀
- 50 g cashews
- 500 militers water
- 80 g plantbased butter e.g. naturli or flora from Coop
- 2 tbsp nutritional yeast
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1/2 tsp white miso paste
- 3 tbsp tapioca starch
- 2 tbsp psyllium husk
- 1 tbsp agar agar
- Cover the cashews with boiling water and soak for 20 minutes or more.
- Drain the cashews and add them to a powerful blender together with all the other ingredients. Blend until very smooth.
- Pour the blended liquid into a pan and cook while whisking on a high heat for just a few minutes until it has the consistency of a very thick cheese fondue and drips off your whisk slowly. You don't need to whisk constantly though, it will all come together anyways.
- Pour the mozzarella into moulds or just leave it in the pan to cool off. If you left it in the pan you can just roll it out over itself like an omelette and wrap it in cling film to form logs. Keeps in the fridge for at least a week.