Cheese was the #1 thing I had the hardest time giving up going vegan. They say it is addicting and I fully believe that. While I have yet to find a vegan cheese that I can make that will replace "regular" cheese, I have found one that I do like. I got this recipe from "Vegan Blueberry". As usual, I didn't follow the recipe exactly, but overall, its my favorite way to make vegan cheese.
Vegan Mozzarella Cheese Yield: Recipe From: Vegan Blueberry
What you will need:
1/2 Cup Cashews (rinsed under hot water)
1/4 Cup Refined Coconut Oil
1/4 Cup Tapioca Flour
3 Tbsp Nutritional Yeast
1 1/2 Tbsp Kappa Carrageenan
2 Tbsp Lactic Acid
1 Tsp Low Sodium Pink Himalayan Salt (*optional)
1 1/2 Cups of Boiling Water
How to Make The Cheese:
Rinse the cashews under hot water for a couple minutes. There is no need to soak them as long as you are using a high speed blender. If you don't use a high speed blender, I would suggest soaking them for at least an hour, or you can boil them for about 10 minutes as well.
Put the water into a small pot, then on to the stove over HIGH until it begins to boil.
Add all of the ingredients, except that Tapioca Flour and Kappa Carrageenan and the boiling water to the high speed blender. Its best to put the cashews in first.
Add the boiling water (then put the lid on) and blend on high until smooth.
Then add the Tapioca Flour and Kappa Carrageenan at the same time. Once these get in and get mixed in the mixture will begin to thicken up FAST. If needed, stop the blender to scrape down the side, and start the blender again.
Once well blended, immediately put the mixture into a container big enough to hold it. This will act as your mold. You can use any shape or size you like. I have a set of rectangle airtight containers that I like to use as its perfect to cut it in half and then make sandwich slices with it. Plus, it's got a lid for airtight storage.
Plus the container, without the lid, into the fridge and let it chill for 2-3 hours. Vegan Blueberry suggests: "remove cheese block from dish/mold and wrap in paper towels and then tightly plastic wrap. The flavor gets better over a day or two but it’s great as soon as it’s hardened, too". I have never done that, as I get to antsy and want to eat it as soon as its chilled!
Tip: I like to add finely diced fresh jalapeno and red pepper flakes to make a spicy, almost pepper jack, cheese. (See pic below).
What to do with left overs:
I like to store it in the fridge, in an airtight container, for up to a week... if it lasts that long. It can be frozen, but when thawed, the texture is different and I am not a fan.
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