Aquafaba Mozzarella

Who knew that mixing cashews with aquafaba (chickpea brine) could make a delicious
vegan mozzarella cheese?! What it really comes down to is the flavoring. A bit of lemon juice, some nutritional yeast, and sea salt go a long way. And once it's done, you'll be layering this cheese on pizza, making Caprese salads, and serving it with wine, all the time, trust us.

Aquafaba Mozzarella [Vegan]

Ingredients

• 1/2 cup cashews, soaked for at least two hours
• 1 cup aquafaba (liquid from a can of chickpeas)
• 1 teaspoon lemon juice
• 1 tablespoon nutritional yeast
• 1/2 teaspoon sea salt or Himalayan salt
• 5 tablespoons coconut oil
• 2 tablespoons cornstarch or tapioca starch
• 2 teaspoons agar agar

Preparation

1. 1.Mix the cashews and the aquafaba until smooth. Now add all the other ingredients and mix.
2. 2.Pour the mixture into a saucepan and stir under constant heat until it bubbles and the mass thickens.
3. 3.Pour into a mould and set in the refrigerator overnight or for a minimum of 6 hours.

Notes

Adapted from the aquafaba mozzarella recipe from Avocados and Ales

http://www.onegreenplanet.org/vegan-recipe/aquafaba-mozzarella/