Simple Vegan Mozzarella Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 5 mins
1/2 cup cashews, soaked for at least 4 hours
1/2 cup coconut milk
3 tbsp nutritional yeast
1/2 tsp salt
1 tbsp tapioca flour
1 tbsp lemon juice
1/2 tsp garlic powder
2 tbsp agar agar
1Add all the cashews, coconut milk, nutritional yeast, salt, tapioca flour, lemon juice and garlic powder to a high speed blender or a food processor. Make sure to wash the cashews thoroughly before using them.
2Blend until very smooth, then pour into a saucepan over a medium heat. Stir with a whisk, and gradually add the agar agar, around 1/2 tbsp at a time.
3Continue whisking until it gets thick and stretchy - this usually takes around 5 minutes.
4You can either serve it as it is, or transfer to a container of your choice and leave to set in the fridge for around two hours.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.