Creamy Cultured Garlic Mozzarella | Vegan Recipe (gluten-free)

This creamy vegan mozzarella is great sliced on bread and crackers but is also solid enough to grate for pizza. The recipe is based on VedgedOut.com's Foxy Moxy cheese sauce, but has a more complex cheesy flavour due to the addition of homemade cultured cashew cream cheese. This give it more of a authentic cheese "funk." Also, this cheese is made solid with kappa carageenan, a vegan-friendly seaweed extract.

VedgedOut.com's Foxy Moxy: http://vedgedout.com/2013/03/11/indiv...

Video Tutorial for Moxy Cheese Sauce:    • Best Vegan Mozzarella Cheese Recipe! Ever!  

Basic Cultured Cashew Cream Cheese:    • Basic Cultured Cashew Cheese [ vegan + gf ]  

RECIPE FOR GARLIC MOZZARELLA
Click here for the printable recipe and full story: http://www.marystestkitchen.com/vegan...

INGREDIENTS

1/2 batch of cultured cashew cream cheese (about 1 1/4 cups worth) [   • Basic Cultured Cashew Cheese [ vegan + gf ]  ]
4 tablespoons tapioca flour
2 tablespoons lemon juice
2 tablespoon organic canola oil or other light tasting oil
1 tablespoon kappa carageenan
1 teaspoon xantham gum (optional)
1 to 1 1/2 teaspoons salt
1 clove garlic, minced
1/2 cup or more water

DIRECTIONS

Combine all the ingredients except the water in a saucepan and mix thoroughly.

Add enough water so that the mixture becomes like a very thick pancake batter. Start at 1/2 cup and increase if necessary. The amount depends on how liquid or thick your cashew cream cheese was.

Place the saucepan over medium heat and stir the mixture continuously for 6 to 8 minutes.

As it heats, the mixture will pull away from the sides and start clumping together.

When mixture becomes next to impossible to stir, taste it to test if the tapioca has completely cooked. Heat while stirring for a bit longer if it still has a grainy-starchiness to it. However, once you have the desired texture, take it off the heat! Overheating can cause the mixture to separate.

Smooth the garlic mozzarella into a clean bowl to cool.

Chill in the fridge so that the cheese completely solidifies.

Now you can slice it, grate it, or just eat it!

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