Super Cheesy Vegan Mozzarella
This super cheesy vegan mozzarella is going to blow your mind. I’ve tried a LOT of vegan mozzarella recipes and made about 55 variations of this recipe and the texture is never quite right. They never have that stretchy, stringy texture and usually they stick to your teeth which is NOT OK! HOWEVER the solution came to me recently almost by accident and the result is this very convincing stretchy vegan mozzarella.
As you may have noticed, I use psyllium husk in baking all the time as an egg replacer. It acts as a binding agent and holds things together really well.
I was recently developing a brownie recipe and while mixing together the psyllium husk and the melted vegan butter I noticed how stringy everything got! I’m no scientist but it seemed like the high fat content and the binding action of the psyllium made a rather mozzarella like texture!
In my baking recipes I’d say that you can replace the psyllium husk with flax seeds, but not here! I’ve tried and the texture is gloopy instead of stretchy and stringy.
I’ve also added an ingredient variation for making a smoky Gouda style cheese which works amazing grilled on top of vegan burgers!
Make it and let me know how you get on over at my Instagram. ENJOY!
PS. Make sure you use DEODERISED COCONUT OIL! The flavour of regular coconut oil is way too strong and blocks out the cheesiness. You can find odourless flavourless coconut oil on Amazon or at most health food shops.
1.5tsp psyllium husk powder + 6 tsp water
35g raw unsalted cashews (soaked in boiling water for 1 hour)
2 tsp apple cider vinegar
1 tsp agave syrup
3 tbsp nutritional yeast flakes
1 tbsp agar powder
2.5 tbsp tapioca starch
2 tsp flaky sea salt
80ml deodorised (or odourless) coconut oil (melted)
(for smoked gouda variation add)
3 tsp liquid smoke
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp extra salt
In a small bowl, whisk together the psyllium husk powder and the water. Set aside to thicken.
Soak your cashews in boiling 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, stirring constantly with a silicone spatula. 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. Remove from the heat.
If using immediately, allow to cool for around 30 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.
If you’d like to store the cheese, pour straight from the pan into a Tupperware box, allow to cool fully on the counter before sealing and storing in the fridge for up to two weeks. You can also freeze the cheese for a long time and defrost when needed! Enjoy!