Easy Vegan Mozzarella (Melts Perfectly!)

Traditional mozzarella is the heavyweight champ of Italian cheese, tracing its origins to centuries ago in southern Italy where it was first crafted from the milk of water buffalos.

But vegan mozzarella? That's the punk rock star, the rebel with a cause. It's part of a broader plant-based movement, and the question I asked myself was: could I make a dairy-free alternative that doesn't compromise on taste or texture?

The development journey involved extensive experimentation with diverse ingredients including tofu to nutritional yeast, from almonds to coconut oil. Each attempt contributed toward the final recipe. The culminating formula features cashews, soy yogurt, tapioca starch, and agar-agar.

This cheese has multifaceted appeal: creamy texture from soaked cashews, tanginess from soy yogurt, stretchiness from tapioca starch, and firmness from agar-agar. Beyond taste, it represents sustainability, a bite against the strain that dairy farming puts on our planet.

So I invite you to join the rebellion and create some culinary anarchy in your vegan kitchen.