This delicious vegan mozzarella cheese is so melty, so gooey, and so darn perfect! The recipe is Somer McCowan from VedgedOut.com. Check out her full original recipe (with the rest of the pizza) here: http://vedgedout.com/2013/03/11/individual-vegan-margherita-pizzas-with-homemade-fresh-moxarella-cheese/ There have been many imitations or riffs off of this recipe but this was the original!
I first heard about this amazing recipe from one of my favourite Facebook groups, What Fat Vegans Eat. It’s a judgement-free vegan food porn group that I LOVE. This recipe was going around the group like crazy and for a while, we had post after post of people making drool-worthy pies with this “foxy moxy.” Of course, I had to jump onto the bandwagon too. I wrote about it in a blog here: http://www.marystestkitchen.com/vegan-pizza-weekend-pics/
Honestly, when I first looked at the ingredients I had major doubts about the cheesiness of this recipe. I’m not a fan of a lot of vegan “cheeses” out there. But one taste of this had me convinced! This vegan mozzarella is truly the best I’ve had so far. To bypass the issue of getting vegan cheese to melt like dairy cheese, we make it already melty, gooey and stretchy…as a sauce!
Please let me know if you’ve tried it before or if you’re going to give this a go! I hope you do! It’s too damn easy and delicious not to!
P.S. If you’re allergic to nuts, you can sub the cashews and water for the a rich, unsweetened plant milk with a neutral flavour like Hemp or Soy milk.
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