Vegan mozzarella 'cause everything is possible!

Hi there!

Are you sometimes craving for cheese? What for me, winter time comes with warm, creamy and cheesy food cravings... which could be quite hard when you're on a plant based lifestyle. What about you?

Mozzarella, ricotta and cottage cheese used to be my favorite dairy products and I was convinced that it must be the hardest ones to veganize.

But, I was just underrating the creativity of vegan people. This awesome cooking warriors are able to turn EVERYTHING vegan and healthy!

Here is a recipe completely inspired by The Happy Pear's vegan mozzarella.

Ingredients:

For 4 small vegan mozzarella balls

- 50gr cashew nuts
- 1tbs nutritional yeast
- 1/2ts garlic powder
- 1tbs appel cider vinegar
- 1/4ts Himalayan salt
- 2tbs tapioca flour
- 100ml unsweetened non dairy milk


Instructions:

Soak the cashew overnight. Rince them and place into your food processor or blender and ground them. Add nutritional yeast, garlic powder, vinegar, salt, tapioca and non dairy milk. Process until it turns into an homogeneous paste.

Put a non stick pan (or pot) on the stove and turn on the heat. Pour the mixture and stir well: take care to avoid sticking when it thickens.
When the paste is thick enough, transfer it into a small plate.
In a bowl, put water and a pinch of salt. Drop your fingers into it and form small mozzarella balls with the paste. Put immediately the balls in the salted water.


Enjoy this vegan mozzarella on a slice of toasted bread, with olive oil, black olives, basil leaves and marinated dried tomatoes.
Don't hesitate to use it on other recipes such as pizza,... it melts well!