The number of vegan recipes in the application continues to increase. The things that excite me when working on vegan recipes are basic recipes that we can call main ingredients which are sold in high prices in supermarkets, rather than salads, stews or dessert recipes.
Vegan butter and aquafaba are the best examples of them. For those who are looking for a vegan cheese recipe, the vegan mozarella recipe is included. By the way, mozarella does not get its name from its taste similar to mozarella. Rather, its consistency is like mozarella. It is also very suitable for making vegan pizza since it melts when heated.
How Does the Vegan Mozarella Taste?
Vegan mozzarella is not like mozarella, it has a unique cheese flavor. If somebody who is not very careful tastes it and you say that it is a special cheese made in the south of Italy, he will probably appreciate it. It has a really nice taste as a special cheese from south of Italy.
Is Tapioca Flour a Must?
Tapioca flour is the material that gives cheese its elastic consistency. Alternatively, I tried it with corn starch, but it couldn’t even come close to. I haven’t had a chance to try it, but I think potato starch may be an alternative. It is a material that gives an elastic consistency like tapioca flour.
Is there an alternative to cashew nuts?
Cashew nuts are the main ingredients of many vegan recipes that require creamy consistency. This is due to the fact that it has a fatty texture and a neutral taste. Hazelnuts, almonds and walnuts, which can be considered as an alternative to cashew, have intense flavors, and will be tasted in cheese, which will be not suitable for a cheese. Therefore, in this recipe, there is no successful alternative to cashew nuts.
How to Hide Vegan Mozarella?
You can wrap your vegan mozzarella individually in plastic wrap and keep in the refrigerator for 3-4 days and 6 months in the freezer. When it is thawed, it has the same consistency. The purpose of wrapping in plastic wrap one by one is to prevent contact with air and prevent it from drying out. Unfortunately, it is not possible to keep it in the brine because it melts when it waits in the brine for a long time. But do not skip the brine stage in the light of this information. Brine forms a layer of protection outside the cheeses. It ensures that it stays intact without sticking around.
Enjoy the recipe…
- 1/2 cup raw cashew nuts,
- 1 cup of water,
- 1 heaping tablespoon of tapioca flour,
- 1 tablespoon of white vinegar,
- 1 teaspoon of salt.
- 1 cup of water,
- 1 teaspoon kosher salt.
- For the brine, mix the water and salt in a small jar,
- Take cashew, water, tapioca flour, vinegar and salt into a food processor and pulse until the cashew is pureed as much as possible,
- Take the mixture in a saucepan and cook over medium heat, stirring constantly, until thickens,
- Take small pieces from he mixture with two dessert spoons you soaked into the brine, roll as much as possible and drop them into the brine,
- After preparing the whole mixture in the same way, remove the cheeses from the brine,
- You can use the cheese immediately if you wish, you can wrap it individually in plastic wrap and store it in the refrigerator for 3-4 days and freeze for up to 6 months.