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The need for speed...is out. The need for cheese, on the other hand, never goes out of style, no matter what you diet is. Vegans need cheese just as much as the next lactose loving fiend and they need this Vegan Mozzarella Ball in their lives.
This creamy mozzarella ball melts and shreds just like the real deal. No cow needed! Made with a base of cashews and silken tofu, this cheese is filled with protein and healthy fats. It gives dishes that salty, umami bite without weighing you down like regular cheese can.
This cheese holds up well in the fridge, so prep a batch on Sunday to pair with your meals throughout the week. This process takes a little bit of time, but most of it is hands-off. The only hard part is waiting for it to set properly before diving in. Once it is though, use it on top of pizza, lasagna, or even just sliced with crackers. I think it tastes best in warm dishes but it would make a great caprese salad too!
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 10 servings
112 g - Raw Cashews
340 g - Silken Tofu
28 g - Tahini
5 g - Dijon Mustard
18 g - White Miso Paste
16 g - Agar Agar Powder*
24 g - Nutritional Yeast
360 ml - Boiling Water - Divided
1 tsp - Kosher Salt
¾ tsp - Garlic Powder
½ tsp - Ground Black Pepper
½ tsp - Ground Sage
In a bowl, add cashews and 120 ml of boiling water. Allow to sit for 1 hour.
Rinse and drain cashews. Add cashews to a high-speed blender along with tofu, tahini, mustard, miso paste, nutritional yeast, salt, garlic powder, black pepper, and sage. Blend until completely smooth.
Line a round bottom bowl with saran wrap.
In a small pot, bring remaining water to a boil. Add agar agar powder and stir until completely dissolved.
Working quickly, add water mixture to the blender and blend again until completely smooth*.
Pour mixture into the saran wrap lined bowl. Gather the corners of the saran wrap and tie together so that the mixture forms a ball shape. Allow “cheese” to set in the fridge for at least 4 hours.
When ready to serve, slice or grate cheese. Serve with crackers, on pizza, or in mac and cheese.
Make sure to use agar agar powder NOT flakes.
Agar agar sets quickly, so work fast before it does.