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Plant-based Mozzarelline

17/11/2023

Plant-based mozzarelline can be a delicious alternative for those following a vegan diet or for those who simply want to try something new. There is a version that uses cashews as the base for the “mozzarella” because they are well-suited to create a creamy texture and a delicate flavor. Here is the recipe:

Ingredients

  • 1 cup of raw cashews, soaked in water for at least 4 hours or overnight
  • 1/2 cup of water
  • 2 tablespoons of fresh lemon juice
  • 1 tablespoon of flavorless melted coconut oil
  • 1 teaspoon of salt
  • 1 teaspoon of tapioca starch, for that slightly elastic consistency
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder

Preparation

  1. Rinse and drain the soaked cashews.
  2. Place the cashews into a blender along with the water, lemon juice, melted coconut oil, salt, tapioca starch, garlic powder, and onion powder.
  3. Blend until smooth and homogeneous. If necessary, stop occasionally to scrape down the sides of the blender to ensure that everything is well combined.
  4. Transfer the mixture into a pot and cook over medium heat, stirring constantly with a spatula or wooden spoon. The mixture will begin to thicken.
  5. Continue stirring for about 5-7 minutes until the mixture becomes thick and starts to pull away from the sides of the pot, forming a ball.
  6. Remove from heat and allow to cool slightly.
  7. Using two spoons or slightly greased hands, form small balls with the “mozzarella” mixture.
  8. If you wish the plant-based mozzarelline to have a crust, you can briefly sear them in a hot non-stick pan to achieve a light golden exterior.

The plant-based mozzarelline can be consumed immediately or stored in the refrigerator, where they will harden further. They are perfect to enjoy on their own, on a pizza, in a vegan Caprese salad, or as a protein snack.

Curiosity

Vegan cheese alternatives have become very popular in recent years, with many varieties and recipes that exploit the ability of certain natural ingredients to mimic the texture and, to a certain extent, the flavor of traditional cheeses. Cashews, in particular, are widely used because of their naturally creamy consistency when blended after soaking.