Homemade peanut mozzarella cheese
If you’re trying to save a few dollars and eat wholesome, homemade cheeses, look no further than this plant-based “mozzarella” recipe.
It’s easy to make, melts beautifully, and works on everything from pizzas and tacos to baked dishes. Its creamy texture and mild, savory flavor make it a go-to for adding richness to any meal—without the dairy!
Ingredients
- 1 cup shelled peanuts
- 2 cups water (for soaking)
- 1 ½ cups water (for blending)
- ⅓ cup olive oil
- ½ tbsp. salt
- ¼ cup nutritional yeast
- ¼ cup apple cider vinegar
- 1 tbsp. margarine (optional)
- 5 tbsp. cornstarch
- ¼ cup water (for diluting cornstarch)
Preparation
- Soak: Place the peanuts in 2 cups of water and let them soak for at least 4 hours. Drain before using.
- Blend: Add the soaked peanuts, 1 ½ cups of water, olive oil, salt, nutritional yeast, and apple cider vinegar to a blender. Blend for 1 minute until smooth.
- Heat: In a saucepan, melt the margarine over medium heat (if using). Pour in the blended mixture, stirring constantly with a wooden spoon until it reaches a boil.
- Thicken: Dilute the cornstarch in ¼ cup of water. Slowly pour it into the saucepan, stirring continuously until the mixture thickens.
- Set: After one minute—or once the consistency resembles melted cheese—transfer the mixture to an airtight mold. Let it cool to room temperature, cover, and refrigerate for at least 24 hours.
- Enjoy: Although mozzarella cheese isn’t very firm, you can still unmold this cheese and grate it. Use it for dairy-free pizza or plant-based tacos…and enjoy!
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