Vegan Cooking For Carnivores
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Mozzarella Cheese
![vegan mozzarella](https://vcfc.com/wp-content/uploads/2024/04/mozzarella-1024x872.jpg)
Introduction
Iโm including this under The Basics because it will be used in a few different recipes.
Pretty close to the real thing, especially when itโs used inside something, like lasagna. It can be a bit of a pain when it comes to the blending because this winds up being pretty thick, so be patient, use a spatula to scrape the sides of the blender periodically (turn the blender off prior to doing this, of course), and shake the blender a little to move the cheese around inside to ensure everything is smooth. You really do want to use the Himalayan salt because it has a more subdued salt flavor.
I use this recipe instead of the store-bought shredded cheese everywhere, except for with pizza.
Total Time: 1ยผ hours
Ingredients
1ยฝย ย cups raw cashews
1ย ย ย tsp. Himalayan salt
1ย ย ย cup milk
1ยฝย Tbsp. apple cider vinegar
1ยฝย Tbsp. nutritional yeast
3ย ย Tbsp. butter, melted
Instructions
โข Boil the cashews in water for about an hour to get them very soft. Drain when done.
โข Add all ingredients to a blender and blend well. It will be thick, so you will need to scrape down the sides of the blender and probably shake the blender a little to make sure everything is blended smooth.
โข Transfer to a sealable container and refrigerate until ready to use.
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