How to Make Fresh Vegan Moxarella Cheese (and a Bonus Pizza Recipe!)
"This is homemade Vegan Moxarella Cheese. It's instant and without any artificial anything. It browns and stretches. This cheese stays in a "melted" type form until baked, and then it forms a nice crust, like dairy cheese does. It's not intended to be eaten plain (like real dairy fresh mozzarella can). It's also fairly salty to make it stand out in your recipes, if you prefer less salt, please feel free to reduce to 1/2 teaspoon, or less, but the flavor won't be as pronounced...."
INGREDIENTS
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FOR THE CHEESE:
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1/4 C. raw cashews (soaked in water for several hours and then drained IF you don’t have a high powered blender)
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1 C. hot water
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2 T. + 1 t. tapioca starch
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1 T. extra virgin olive oil (optional)
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1 small garlic clove, minced
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3/4 t. sea salt
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1 t. fresh lemon juice
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FOR THE DOUGH:
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This crust contains gluten, but you can use gluten-free ingredients.
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2 C. organic all purpose flour
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1 C. organic whole wheat flour
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2 1/4 t. active dry yeast (1 packet)
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1 cup warm water
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2 t. sea salt
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1 t. agave
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1 T. extra virgin olive oil (optional)
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For the pizza sauce
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one 14 ounce can crushed tomatoes
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3 cloves minced garlic
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1/2 t. dried thyme
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1/2 t. dried oregano
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1/2 t. dried basil
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1 T. extra virgin olive oil (optional)
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1 t. agave
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sea salt and ground black pepper to taste
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