Dairy Free Mozzarella

Mar 11

Dairy free mozzarella cheese is an absolute game-changer for those of us with allergies. This recipe not only tastes like mozzarella but LOOKS and feels like mozzarella. When I first tried it I cried actual tears. I have been dairy free for 5 years and cheese is what I miss the most.

This recipe is extremely versatile! You can add different seasonings depending on your use it. It can be used on a charcuterie board, sandwiches, pizza, with fruit, on crackers, etc. I love that this cheese ACTUALLY melts! It doesn’t have a cheese pull because of the lack of starch which is illegal on SCD, but it melts which I could cry about.

Ingredients

1 cup cashews

2teaspoon lemon juice
1/4cup nutritional yeast

2packets unflavored gelatin

1/2teaspoon garlic powder

1/2 teaspoon salt or to taste

6tablespoons water

Directions

1.Soak your cashews.

DO NOT SKIP! This is how your cheese becomes super creamy. Place your cashews in a bowl and submerge with water making sure there are at least 2 inches of water above the line of nuts. Cover and allow your cashews to soak in the water for 4 hours.

2. Rinse your cashews.

Not only do you want to drain your cashews after soaking but you also want to rinse them to make sure they are soft but also the nutrient properties that can make your digestive tract upset are rinsed away.

3. Mix your cheese.

Add the cashews, lemon juice, salt, nutritional yeast, and garlic powder to a Ninja individual blender cup. Blend until smooth and creamy making sure there are no nut pieces left. Pour into a small bowl and set aside.

4. Prepare your gelatin.

Take the 2 packets of gelatin and add 2 tablespoons of water into a very small cup. Mix until the gelatin has been dissolved into the water. Pour this into a small saucepan and heat up until the gelatin has been completely dissolved by the ater a translucent sticky paste has been made. Immediately add to the cashew mixture ensuring it's completely mixed in!

5. Prepare and pour your cheese.

I prefer this cheese to be in a circle so I take a circular Pyrex container with a lid and cover it with plastic wrap. Pour your cheese mixture into the container spreading evenly. Cover with the lid and place in the fridge for 8 hours. This is what sets up your cheese!

6. Cut and enjoy!

Pull your cheese out of the fridge. Gently lift the cheese out of the container by pulling it by the plastic wrap. Set a plate on top of the cheese and flip it over. Gently peel back your plastic wrap and you have your cheese wheel!