Vegan Mozzarella Cheese
Serves: 1 batch (about a cup) • Cook Time: 15 minutes • FODMAP rating: medium/high
Treat yourself to the irresistible taste of homemade vegan mozzarella cheese! This dairy-free alternative offers a creamy and melty texture, perfect for grilled cheese sandwiches, nachos, or even pizza. Made with wholesome ingredients like white beans, tapioca starch, and nutritional yeast, this recipe delivers a burst of flavor and is SO MUCH healthier for you than regular cheese! This recipe was inspired by this mozzarella recipe by It Doesn't Taste Like Chicken, and I swapped the cashews for beans. But feel free to follow her recipe if you want more of a fatty, rich taste. I also love her Nacho cheese version HERE. And you can swap out the cashews for beans like we did in this recipe.
Ingredients
1/2 cup white beans (any kind)
1/4 cup tapioca starch (also called tapioca flour)
1 tablespoon nutritional yeast
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon garlic powder
Instructions:
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To make the vegan mozzarella: Add the beans along with 1 cup of water and all the remaining ingredients to a blender. Blend until completely smooth; the mixture will be very watery.
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Pour the mixture into a small saucepan and place over medium-high heat. Continuously stir. The cheese will start forming clumps; keep stirring until it thickens from a watery consistency to a thicker, melty cheese sauce, about 5 minutes.
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Serve the vegan mozzarella hot or allow it to cool and store it in an air-tight container in the fridge for 2-3 days. The cheese will thicken as it cools but will remain in a melty state. If you want to return the cold mozzarella back to dipping consistency, reheat in the microwave 30 seconds at a time adding a splash of water until desired consistency is reached.
*Tapioca starch is essential for this recipe as it provides the gooey and stretchy texture to the cheese. Using any other starch or flour will not yield the same result
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