Pourable Vegan Mozzarella
Prep time
Cook time
Total time
This is a simple recipe for homemade vegan cheese that can completely change the way you make vegan pizza!
Author: The Edgy Veg
Recipe type: Main
Cuisine: Vegan
Serves: 3-4 cups
Ingredients
- 1 tbsp olive oil
- 1 shallot, roughly chopped
- 1 garlic clove, minced
- 1 (1 tsp) vegetable bouillon cubes or powder
- 1¼ cup water
- ½ small-medium yellow potato, peeled & diced
- ⅓ cup short white rice (arborio rice is best)
- ¼ cupraw cashews
- ½ cup soy milk
- 2 tbsp white sauerkraut water
- 1½ tbsp nutritional yeast flakes
- 1½ tsp apple cider vinegar
- 2 tbsp tapioca starch or glutinous rice flour
- 1 tbsp agar powder
- 2 tsp white misoor 1 tsp mushroom powder
- ½ tsp sea salt
- ¼ tsp mustard powder
Instructions
- In a small saucepan, heat olive oil over medium-high heat. Add onion and garlic and cook until translucent, about 3 minutes.
- Add bouillon, water, potato, rice, and cashews and bring to a boil.
- Reduce heat to a simmer, and cover. Cook until rice and potatoes are soft, about 25-30 mins, stirring occasionally.
- Transfer everything to a blender and blend with the feeding hole open until very smooth.
- Add soy milk, sauerkraut water, nutritional yeast, vinegar, tapioca starch, agar, miso, salt and mustard powder to blender and blend until smooth.
- Now you can pour the cheese mixture over a prepared pizza and cook as usual.
Nutrition Information
Serving size: approx ½ cup Calories: 122 Fat: 4.6g Carbohydrates: 15.8g Sugar: 1.1g Fiber: 4.2g Protein: 3.7g
Recipe by The Edgy Veg at https://www.theedgyveg.com/2021/12/07/easy-vegan-mozzarella/