The softest Vegan MOZZARELLA

In this video, I show you how to make the softest, most delicious vegan mozzarella! I make the mozzarella from cashews and add some soy yogurt to give it a little tanginess. And the best thing is that it does not contain any nutritional yeast! The mozzarella is prepared in no time and if you are patient enough to store it for a couple of days in salt water, you will be rewared with an extremely delicious mozzarella!

Here is the recipe:

Ingredients:
- 1 cup soaked and drained cashews (soaked for at least 30 minutes in water)
- 1 cup water in total
- 1 cup unsweetened soy yogurt
- 3 Tsp tapioca starch
- 1 Tsp agar powder
- 1 heaped Tsp salt (and 2-3 Tsp salt for the salt water).

Method:
- blend the soaked and drained cashews with 1/2 cup of water until smooth and creamy.
- add soygurt and salt and shortly blend to incorporate.
- mix tapioca starch and agar powder in 1/2 cup water; mix until tapioca starch is completely dissolved.
- add tapioca starch/agar powder mixture to cashew/yogurt mixture and blend to incorporate.
- transfer mixture to a pot; bring to a boil; let simmer for 2-3 minutes until mixture has thickened; stir constantly.
- pour mixture into small molds the size of a muffin tin; place in the fridge for at least 2 hours.
- you can either serve the mozzarella as it is or store it in salt water (2-3 Tsp salt per liter water) in the fridge; storing in salt water for 1-2 days is highly recommended as this boosts the flavor massively.
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Видео The softest Vegan MOZZARELLA канала The Vegandy