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Vegan Mozzarella Bites

17/11/2023

Vegan mozzarella bites can be a delicious alternative for those following a vegan diet or for anyone who simply wants to try something new. There is a version that uses cashews as the base for the “mozzarella,” as they lend themselves well to creating a creamy texture and a delicate flavor. Here is the recipe:

Ingredients

  • 1 cup raw cashews, soaked in water for at least 4 hours or overnight
  • 1/2 cup water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon coconut oil (unflavored), melted
  • 1 teaspoon salt
  • 1 teaspoon tapioca starch, for that slightly stretchy texture
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Preparation

  1. Rinse and drain the soaked cashews.
  2. Place the cashews in a blender with the water, lemon juice, melted coconut oil, salt, tapioca starch, garlic powder, and onion powder.
  3. Blend until smooth and homogeneous. If necessary, stop occasionally and scrape down the sides of the blender to ensure everything is well combined.
  4. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly with a spatula or wooden spoon. The mixture will begin to thicken.
  5. Continue stirring for about 5-7 minutes, until the mixture becomes thick and starts to pull away from the sides of the pan, forming a ball.
  6. Remove from heat and let cool slightly.
  7. Using two spoons or lightly greased hands, form small balls with the “mozzarella” mixture.
  8. If you want the vegan mozzarella bites to have a crust, you can briefly pan-fry them in a hot nonstick skillet to achieve a light golden exterior.

The vegan mozzarella bites can be enjoyed immediately or stored in the refrigerator, where they will firm up further. They are perfect eaten on their own, on a pizza, in a vegan Caprese salad, or as a protein-packed snack.

Fun Facts

Vegan cheese alternatives have become very popular in recent years, with many variations and recipes that take advantage of the ability of certain natural ingredients to mimic the texture and, to some extent, the flavor of traditional cheeses. Cashews, in particular, are widely used thanks to their naturally creamy consistency when blended after soaking.