VEGAN MOZZARELLA // Sliceable + Grateable Aquafaba Cheese | Mary's Test Kitchen

hello friends and not-yet-friends, Today I'm sharing one of my favourite recipes for a quick and easy vegan mozzarella and it's not my own recipe. It was created by the lovely and talented Lacey from Avocados and Ales! Her blog is full of drool-worthy comfort food so *WARNING* don't be browsing on an empty stomach. This sliceable, grateable vegan cheese is so super quick and easy to make

that I use it all the time. It's terrific just cold on crackers but it also tastes great in grilled cheese, creamy pasta, on pizza and a whole lot more. So let's get started with some aquafaba. You might remember aquafaba from past videos where I made fluffy vegan meringue and baked them into cookies. I made my own from cooking chickpeas but you could just crack open a can and get

the aquafaba from that. Aquafaba acts as an emulsifier to combine the water and the oil in this recipe. You'll also need some cashews that have soaked in water. Blend until the cashews are pretty much liquified. As always when I share recipes that aren't mine, I've linked the full recipe in the description below where you can get the exact measurements for everything. Now to make this extra smooth, I'll run the

mixture through a this wire mesh. That goes back into the blender and we'll add the rest of the ingredients. Kappa carageenan and nutritional yeast. You can use agar agar if you don't want to use carrageenan. But you'll need one or the other to make this cheese solid. Tapioca flour adds stretch to the cheese. And salt adds... saltiness. Of course. Then blend that all together. This is when I remembered that I forgot a

very important ingredient: lemon juice! Lacey's recipe uses lactic acid powder which gives a tangy flavour that is more like dairy cheese but I couldn't get my hands on any. So use that if you can get it but if you can't, the cheese still tastes delicious with lemon juice. Lastly, add coconut oil. I'm using refined coconut oil because I don't want my cheese to taste like coconut. Once that's all

blended we take it to the stove. It'll take a few minutes but as you stir, you'll notice the tapioca activating and creating these clumps. Keep stirring. After about ten minutes, it's getting really thick so I'm grabbing my thermometer. We want the mixture to reach 170F or 77 degrees Celsius as this will activate the carageenan. It's going to start to bubble and look a lot like melted cheese. Shiny and

stretchy. Time for this to go in a glass bowl to set. And that's it. We chill it in the fridge so it gets solid and then you can eat it! Or grate it for pizza. Or stir it into pasta to make a creamy cheese sauce. I also made another version with added garlic powder and herbs to put on crackers. What would you do with this cheese? Let me know

in the comments below. And don't forget to go over to Avocados and Ales and let Lacey know that I sent ya. While you're there, you should check out her other delicious cheese recipes. Especially her aquafaba cheddar Thanks so much for watching! I hope you liked this video. Please give it a thumbs up if you did and subscribe for more easy, gosh darn tasty vegan recipes each week. Bye

for now!
hello friends and not-yet-friends, Today I'm sharing one of my favourite recipes for a quick and easy vegan mozzarella and it's not my own recipe. It was created by the lovely and talented Lacey from Avocados and Ales! Her blog is full of drool-worthy comfort food so *WARNING* don't be browsing on an empty stomach. This sliceable, grateable vegan cheese is so sup...