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Buffalo Mozzarella (vegan)
Dairy-Free Milk & Cheese
What You’ll Need:
🥜 1/2 cup raw cashews
🥛 1/2 cup non-dairy yogurt
🌾 1½ tbsp tapioca starch
🪸 1 tbsp agar agar powder
💦 1 cup water
🧂 1 tsp salt
Features:
🥘 Meal Prep Friendly
🛢️ Oil-Free
🫘 Soy-Free
Nutrition:
Servings
1
Calories
68
Carbohydrates
5.6 g
Fat
4.4 g
Fiber
0 g
Protein
1.9 g
Monounsaturated
2.3 g
Polyunsaturated
1.0 g
Saturated
0.8 g
Trans
0 g
Vitamin A
9 mg
Vitamin C
0 mg
Calcium
37 mg
Iron
0.8 mg
Potassium
82 mg
Cholesterol
0 mg
Sodium
2067 mg
Sugar
0.6 g
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Soak Cashews: Soak cashews in hot water for 15 minutes. Drain and rinse.
- Blend: Add soaked cashews, yogurt, tapioca starch, agar powder, water, and salt to a blender. Blend until completely smooth.
- Cook: Transfer the mixture to a saucepan over medium heat. Stir constantly until it thickens into a stretchy, smooth consistency (about 5–7 minutes).
- Scoop into Ice Water: Fill a bowl with ice water. Using an ice cream scoop, scoop portions of the hot mixture directly into the ice water to form smooth, rounded shapes. Leave the scoops in the ice water until ready to use.
Storage tip: Store leftover mozzarella in the brine an airtight container in the fridge for up to 5 days.
Substituttions
Buffalo Mozzarella (vegan)
Servings
6-8 balls
Prep Time
15 min
Cook Time
30 min
Ingredients:
🥜 1/2 cup raw cashews
🥛 1/2 cup non-dairy yogurt
🌾 1½ tbsp tapioca starch
🪸 1 tbsp agar agar powder
💦 1 cup water
🧂 1 tsp salt
Features:
🥘 Meal Prep Friendly
🛢️ Oil-Free
🫘 Soy-Free
Instructions:
- Soak Cashews: Soak cashews in hot water for 15 minutes. Drain and rinse.
- Blend: Add soaked cashews, yogurt, tapioca starch, agar powder, water, and salt to a blender. Blend until completely smooth.
- Cook: Transfer the mixture to a saucepan over medium heat. Stir constantly until it thickens into a stretchy, smooth consistency (about 5–7 minutes).
- Scoop into Ice Water: Fill a bowl with ice water. Using an ice cream scoop, scoop portions of the hot mixture directly into the ice water to form smooth, rounded shapes. Leave the scoops in the ice water until ready to use.
Storage tip: Store leftover mozzarella in the brine an airtight container in the fridge for up to 5 days.
