I’ve been dairy-free since 2013 when there weren’t a ton of dairy-free options available. In the fact, the dairy-free cheese was pretty terrible that I gave up cheese altogether. Fast forward about 7 years and there are so many different dairy-free cheese products available. Luckily, they taste much better and are made with much healthier ingredients. The only major issue is that the dairy-free cheese does NOT MELT like real cheese!
Earlier this year, I decided to make a baked pasta dish and created this AMAZING vegan mozzarella cheese recipe. I use it for my pasta, pizza, mac n cheese, buffalo dip, etc. This cheese will thicken when it’s heated, creating a really creamy/melted consistency. Since I started making this cheese, I haven’t bought any dairy-free cheese in months. You can make it minutes just using a high power blender or food processor. *Note: The consistency is pretty thin/liquidy until it is heated but this is normal so don’t worry!
- 1 cup raw cashews (soaked for 4 to 6 hours and drained + rinsed) or hemp hearts if you want it nut-free
- 1 cup water
- ½ cup full fat coconut milk
- 1 tsp apple cider vinegar
- 1 clove garlic
- 2 tbsp tapioca starch or arrow root flour
- 2 tbsp nutritional yeast (3 tbsp if using hemp hearts)
- S+P to taste
- Place all ingredients into a high powered blender or food processor.
- Start the speed on low and then slowly increase to full speed as you want all of the ingredients to be pureed and one consistent color. It will be liquidy and that's ok!
- Pour over your pasta or drizzle on your pizza for an amazing vegan cheese taste! *Note: Store in the fridge in a sealed container for up to 5 days.
With Health + Happiness Always,
Jax
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