Vegan Mozzarella

Another first try: vegan Mozzarella with an Aquafaba / cashew / tapioca base – incredibly easy and satisfying!


  • 1/2 cup overnight-soaked cashews
  • 2/3 cup chickpea water
  • 1 tbsp nutritional yeast
  • 3 tsp tapioca starch
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp apple cider vinegar
  • 1 tsp lemon juice
  • 1 tbsp cashew butter
  • 1 tsp salt


1. transfer soaked (drained and washed) cashews and chickpea water (= “Aquafaba”) into a blender, blend till you receive a smooth, milky / creamy consistency

2. add all the other ingredients, pulse again

3. transfer into a non-sticking pot, heat up and stir continuously until it gets sticky and doughy (ca. 8-10 min on medium heat)

4. remove from pot into a bowl

5. prepare a container with brine (3%)

6. put some cold water into another bowl and use it to make your hands wet frequently

7. transform the dough into mozzarella balls, give them into the brine

8. refrigerate the mozzarella for at least 6h

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