A homemade dairy-free mozzarella may sound a little daunting dfor someone who has given up dairy. Will it taste like real mozzarella? Will it even come anywhere close? Will it be a waste of ingredients? Normally, I wouldn’t even think about trying to make such a thing, but the photo on vedged out convinced me.
Moxarella, as it’s also known, is a great idea. The cheese itself is mild with a certain gummy texture, not too far off from warmed cow/buffalo mozzarella. It’s good as a dip, and maybe on pizza, but I didn’t really care for it, maybe because I am a mozzarella snob (I used to only eat the Italian imported buffalo stuff).
adapted from vedged out: moxarella
- 65 g (1/4 cup) raw cashews, soaked for 3-5 hours in hot, salted water, rinsed and drained, blended until smooth
- 240 ml (1 cup) hot water
- 2 tablespoons and 1 teaspoon tapioca starch
- 1 teaspoon olive oil
- 1 small garlic clove, minced
- 1/2 teaspoon sea salt, or to taste
- 1 teaspoon lemon juice
- 1 teaspoon nutritional yeast
1. Blend everything together in a food processor until smooth.
2. Transfer mixture to a saucepan and heat over medium-high heat for ~2 minutes. The mixture will look like it’s starting to curdle, continue to cook over medium heat, stirring until really thick.
3. When the mixture looks like a melted dairy cheese, it’s ready. Remove from the heat and use on pizza or as a dip.