This is my go to cheese when I want something authentic and cheesy. Note this recipe contains cashew nuts so please if you have any allergies do not make this.

This sauce is so versatile I use it on veggie burgers, tacos, Vegetables, Lasagna and even pizza.

It has a rich smokey flavour and is gooey with a little bit of stretch to it.

Im confident you will put this on your most favourite go to list.

Chef Perry

vegan Smokey Mozzarella Cheese

Rich smokey flavour with a little bit of stretch and just enough gooey-ness. 🙂

Print Recipe

Prep Time 15 minutes mins

Course: lunch, Side Dish

Ingredients Equipment Method

Ingredients

  

• 1 cup cashews soaked over night or 10 min in hot water
• 4 tbsp nutritional yeast
• 2 cups water
• 6 tbsp tapioca starch
• 4 tbsp sauerkraut with brine
• 2 tbsp pickle juice
• 1 tsp smoked garlic salt or garlic powder
• 1 tsp smoked sea salt or regular salt
• 1 tbsp hickory liquid smoke do not substitute

Equipment

• Blender and Sauce pot

Method

 

1. mix all the ingredients except the tapioca starch in a blender and blend till fully liquid.
   
2. add the liquid to a pot on medium high and slowly add in the tapioca starch.
3. keep stirring it with a spatula as it will clump up quickly.
4. it is ready when it is smooth and paste like.