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Dairy-Free Mozzarella

Dairy-Free Mozzarella: One of the biggest complaints we hear from those that choose to ditch dairy is that there just doesn't seem to be a suitable substitute for mozzarella cheese.
Most of us love a good pizza, nachos, toasted sandwich or even just some melted cheese on a pasta dish.
Let's face it, the dairy-free cheeses available in stores are less than appetising. They don't seem to melt properly, they won't brown, no matter how long they sit in the oven, and the smell, well my son's socks smell better.
Therefore, out of sheer necessity and as a public service we have come up with this delicious dairy-free mozzarella recipe. Quick and easy to make, this cheese melts, browns, stretches and best of all tastes amazing without stinking out the house.
So, get ready to enjoy your favourite cheesy dishes once more.
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Prep Time 35 minutes
Cook Time 10 minutes
Servings: 2 cups
Course: Cheese, Dinner, Lunch, vegan mozzarella
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp ground psyllium husk mixed with 1/2 cup water
  • 1/2 cup raw cashews
  • 1 tbsp fresh lemon juice about half a lemon
  • 1/3 cup nutritional yeast
  • 1 tbsp agar agar
  • 3 tbsp tapioca starch
  • 1 1/2 tsp Celtic sea salt
  • 1/3 cup deodorised (refined) coconut oil do not use regular coconut oil
  • 1 1/2 cups filtered water
  • 1/8 tsp imitation saffron a tiny pinch for colour

Equipment

  • Stick blender

Method
 

  1. Cover the raw cashews in boiled water and allow to soak for 30 minutes. (Can be soaked overnight in cool water if you like).
  2. While the cashews are soaking, whisk the psyllium husk together with a half a cup of water until combined then set aside (If your psyllium isn't in powdered form you may need to grind it with a mortar and pestle to ensure a smooth paste).
  3. Drain and rinse the cashews then place all ingredients into a bowl. Using a stick blender, blend until smooth (You can use any high speed blender).
  4. Pour blended ingredients into a medium saucepan. Using a whisk, stir constantly over low-medium heat. Cook the cheese until it becomes quite stretchy, similar to thick chewing gum. It should start to come away from the edges of the saucepan at this stage.
  5. Transfer the cheese to glass containers and allow to cool (It can be used immediately, but I prefer to cool it first).
    Cover and refrigerate for at least an hour. Then simply turn the containers upside down on a board to cut slices to add to your favourite cheesy dish (The end result is quite a soft cheese similar to a soft version of traditional mozzarella).
  6. Can be refrigerated for up to a week and can be frozen for up to a month.

Notes

Tip: Can be grated once frozen.