Buffalo Mozzarella (Vegan)
Ingredients:
- 65 g (½ cup) raw cashews
- 120 g (½ cup) non-dairy yogurt
- 1½ tbsp tapioca starch
- 1 tbsp agar agar powder
- 240 ml (1 cup) water
- 6 g (1 tsp) salt
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Soak the cashews the full 20-30 minutes until soft before blending — under-soaked cashews leave a gritty texture that undermines the smooth, stretchy mozzarella texture you're after.
Instructions:
- Soak the Cashews: Soak 65 g (½ cup) raw cashews in hot water for 20–30 minutes. Drain well.
- Blend: Add soaked cashews, 120 g (½ cup) non-dairy yogurt, 1 tbsp agar agar powder, 1½ tbsp tapioca starch, 1 tsp salt, and 240 ml (1 cup) water to a high-speed blender. Blend until completely smooth.
- Cook: Pour mixture into a saucepan over medium heat. Stir constantly for 5–7 minutes until thickened and pulling away from the sides.
- Set: Pour into a greased mold or container. Refrigerate for at least 2 hours until firm and sliceable.
- Serve: Unmold and slice. Store in an airtight container in the fridge for up to 7 days.
Notes: Soak cashews for at least 2 hours (or overnight) to ensure a completely smooth blend. Under-soaked cashews will leave a gritty texture. The agar agar quantity determines firmness — use more for a firmer ball, less for a softer result. Bring to a full boil and maintain for the full minute for the agar to set properly.
Tips: Work quickly once the mixture is cooked — it begins to set as it cools. Have your molds ready before starting.
Storage: Store in a container of lightly salted water in the refrigerator for up to 5 days. Change the water every 2 days to maintain freshness.
Swaps: Agar agar can be substituted with the same quantity of agar flakes, or kappa carrageenan for a different texture. Cashews can be replaced with macadamia nuts.
A few ingredients do most of the work in this recipe. The raw cashews blends into a rich, creamy base that stands in for dairy. The non-dairy yogurt adds tang and creaminess while keeping the dish light. The salt sharpens and balances every other flavor in the dish.
Buffalo Mozzarella (Vegan)
Ingredients:
- 65 g (½ cup) raw cashews
- 120 g (½ cup) non-dairy yogurt
- 1½ tbsp tapioca starch
- 1 tbsp agar agar powder
- 240 ml (1 cup) water
- 6 g (1 tsp) salt
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The raw cashews blends into a rich, creamy base that stands in for dairy. The non-dairy yogurt adds tang and creaminess while keeping the dish light. The salt sharpens and balances every other flavor in the dish.
Prep:
Soak the cashews the full 20-30 minutes until soft before blending — under-soaked cashews leave a gritty texture that undermines the smooth, stretchy mozzarella texture you're after.
Instructions:
- Soak the Cashews: Soak 65 g (½ cup) raw cashews in hot water for 20–30 minutes. Drain well.
- Blend: Add soaked cashews, 120 g (½ cup) non-dairy yogurt, 1 tbsp agar agar powder, 1½ tbsp tapioca starch, 1 tsp salt, and 240 ml (1 cup) water to a high-speed blender. Blend until completely smooth.
- Cook: Pour mixture into a saucepan over medium heat. Stir constantly for 5–7 minutes until thickened and pulling away from the sides.
- Set: Pour into a greased mold or container. Refrigerate for at least 2 hours until firm and sliceable.
- Serve: Unmold and slice. Store in an airtight container in the fridge for up to 7 days.
