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Vegan mozzarella is creamy and rich thanks to cashew yogurt and avocado oil. Poon combines those probiotics and pink Himalayan salt, then after it sit for a few hours she puts it into a saucepan and whisking in cassava flour, agar powder, and nutritional yeast to thicken it and achieve a gooey texture. In addition to being an easy vegan alternative to mozzarella cheese, it also boasts health benefits. Probiotics, like the rejuvelac used in the recipe, are linked to better gut-health. Cashews contain around five grams of protein per ounce, and are high in brain-boosting omega-3 fatty acids. Plus, they’re an excellent source of magnesium, a nutrient many of us aren’t getting enough of.
The end result is a vegan cheese that’s melty and stringy like the traditional mozzarella cheeses made with water buffalo or cow milk, but minus the animal byproducts. Poon recommends making it 12-24 hours before you plan to use it.Print