Tuesday, February 7, 2017

Vegan Mozzarella and Easy Mini-Pizza Recipe


We are all about the easy recipes in this house. When we were kids one of our favorite meals that I know was probably super easy for my mom to put together was English muffin pizzas. We also did them on bagels or bagel bites. Since the family has headed deeply into vegan-land we've tried to replicate some of these easy family favorites but store-bought vegan mozzarella can be expensive, hard-to-find, or simply non-existent in some areas! We were so happy to find this EASY and versatile plant based mozzarella cheese style recipe and it works great on our childhood fave.



This recipe is super easy. It is made with just a few ingredients including a very small amount of cashews, liquefied in the blender then becomes a gooey, stretchy cheese in a saucepan. We have the simple cheese recipe for you below, then a little "bonus" recipe which explains how to make a quick toaster oven pizza!


Our EASY vegan mozzarella recipe is oil-free, and it stretches, browns, and bakes up nicely on pizza, pasta bakes, and even quesadillas!




Here's what the mixture looks like once it turns into cheese.


Ingredients:

1/2 cup raw cashews (soaked or boiled)
1 tsp apple cider vinegar (or lemon juice)
1 1/4 cup water
1 1/2 tbsp nutritional yeast
3/4 tsp sea salt
1/2 tsp garlic powder (or sauteed chopped garlic)
1/4 cup tapioca flour (also called tapioca starch)

Instructions:

Make sure your cashews are soaked for at least 2 hours or overnight. If you forgot to soak them you can boil them for a few minutes until they are soft.

Then put all your ingredients in the blender and run until liquefied.

Pour mixture into medium saucepan on low/med heat and stir until it becomes thick, gooey, and stretchy.

*BONUS* Toaster Oven English Muffin Pizzas Recipe

Ingredients:

1 batch of our vegan mozzarella recipe above
8 English muffins
1 Jar of marinara sauce

Lightly toast your English muffins in the toaster oven.

Spread a spoonful of marinara sauce on English muffin.

Spread a good dollup of vegan mozzarella on top and use a rubber spatula and/or your fingers to spread it out.

Place pizza on baking pan and bake until cheese puffs up and starts to brown.

Allow to cool and consume!

*Unused cheese can be refrigerated in a sealed container and used within 3-5 days.




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