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Buffalo Mozzarella (vegan)
Dairy-Free Milk & Cheese
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
Features:
Meal Prep Friendly
Oil-Free
Soy-Free
Nutrition:
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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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.
Buffalo Mozzarella (vegan)
6-8 balls
15 min
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.
